Fusilli with Pistachio Pesto and Asparagus

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍝✨

Toast the pistachios. In a pan, toast the pistachios over medium heat for about 2-3 minutes, until they turn golden and develop a nutty flavor

Slice the asparagus. Using an immersion blender, prepare the pesto - add the basil, toasted pistachios, Parmesan, olive oil, juice and zest of half a lemon, salt, and black pepper, and blend until a smooth paste forms, then set aside

Make the pistachio pesto. Trim the asparagus, cut off the tough ends, set the tips aside, and slice the rest into rounds

Saute the asparagus. Saute the asparagus in a pan with a little olive oil over medium heat for about 3-4 minutes, until tender but still slightly crisp

Cook the pasta. Cook the fusilli in salted water according to the package instructions over medium heat until al dente

Add the asparagus tips. Add the asparagus tips to the pasta for the last 2 minutes of cooking and finish cooking together

Toss the pasta with the pesto. Once cooked, drain the pasta, toss it with the pesto and sauteed asparagus, and add a little pasta water as needed to achieve the right sauce consistency

Serve and garnish. Divide among plates and, if desired, sprinkle with chopped pistachios, add the asparagus tips, grate over Parmesan, and add a little lemon zest 🍝🍽️✨