Ingredients

• 1 bunch asparagus, trimmed, tips reserved
• 1 cup packed fresh basil leaves
• 1/2 cup packed finely grated Parmesan
• 3 tbsp shelled unsalted pistachios or pine nuts
• 1 tsp finely grated lime zest
• 1 clove garlic
• Sea salt and freshly ground black pepper to taste
• 3/4 cup + 2 tbsp extra-virgin olive oil, divided
• Freshly squeezed lime juice
• 3/4 lb pasta of your choice
• 1 cup fresh green peas
• 1 cup cooked fava beans
• 1 clove garlic, minced
• 2 oz feta cheese, crumbled
• 1/3 to 1/2 cup pitted kalamata olives 

Directions

1 To prepare the pesto, blanch the asparagus stems in boiling salted water for 2 minutes. Transfer to an ice water bath to cool; drain and set aside.

2 In the bowl of a food processor, combine the asparagus, basil, Parmesan, pistachios, lime zest, garlic and a pinch of salt and pepper; pulse to finely chop. With the processor running, add 3/4 cup of the olive oil in a steady stream, pulsing until a paste forms; stir in the lime juice. Season to taste and set aside.

3 Cook the pasta according to the package directions; drain and set aside.

4 Meanwhile, heat the 2 tablespoons olive oil in a frying pan over medium heat. Add the peas, fava beans, asparagus tips and minced garlic; sauté for 3 to 4 minutes, or until the asparagus is lightly cooked but still crunchy and green. Season with salt and pepper.

5 Toss the pasta with 1 cup of the pesto and divide among four plates. Top with the green vegetables, feta and olives; serve immediately. The remaining pesto can be stored in an air-tight container in the fridge for up to one week.

Serves: 4

Makes: 2 cups pesto

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Excerpted from My French Family Table by Béatrice Peltre. Recipes Copyright © 2016 Béatrice Peltre, Photography copyright © 2016 Béatrice Peltre. Excerpted by permission of Roost Books. All rights reserved.