Trofie pasta with pistachio and asparagus pesto

INGREDIENTS FOR 4 PEOPLE:

• 
• 1 bunch of asparagus (500 gr) 
• 120 Gr pistacchi sgusciati non salati
• 1 mazzetto di prezzemolo fresco
• 70 Gr parmigiano reggiano grattuggiato
• 3 Cucchiai di Olio extravergine d’oliva
• 3 cubetti di ghiaccio
• Sale  e pepe qb

PROCEDIMENTO:

Per prima cosa pulite e cuocete gli asparagi:

• Eliminate la parte legnosa, spellate i gambi con un pelapatate, e cuocete in acqua salata per 7 minuti;
• Keep the boiling water aside, drain the asparagus, cooling them under cold running water, separate the tips and cut the stems into rings.
• Now take the pistachios and blanch them for a few minutes in a small saucepan ; this procedure will facilitate you; the cleaning of pistachios from the skin that covers them.

Now prepare the pistachio cream:

• Transfer the peeled pistachios (keeping a handful aside for decoration) into a blender with the parsley leaves, oil, ice cubes, salt and pepper.
• Now add the Parmesan to the cream and pour the mixture into a bowl.

Finally, cook the trofie:

• Dilute the cream with a few tablespoons of cooking water and once ready, transfer the trofie with the cream into a pan to cream 
• Add the slices of asparagus, mix everything until the flavors blend well.

asparagus tips set aside and the leftover pistachios, reduced to a large she.

A very tasty and delicate dish with a seasonal vegetable rich in properties; 

Enjoy your meal!