Chaos Coordinator: Summer Lovin'

Tonight, some ladies at work are hosting a bridal shower for our supervisor. I am in charge of bringing a pasta salad. I searched high and low for something that was different then the run of the mill pasta salad with pepperoni. Don't get me wrong, I love that salad but its not even June yet and I have a feeling I will have my fair share of it by the end of the summer.

I searched Pinterest and saw this pesto pasta recipe that I thought sounded not only 'fresh' in the definition that most people use it; not slang, but also unique. So, as most people do who find such recipes and don't have all the ingredients on hand...I hopped in the car and went to the store.

As I sit here writing this, my salad is sitting in the fridge cooling for the event later today. I suppose I should maybe try it before I leave, huh? My track record has been pretty good lately with tasty things, I wouldn't want to ruin it, would I?

ASPARAGUS PESTO PASTA

INGREDIENTS:

-2 CUPS SMALL PASTA SHELLS

-1 BUNCH OF FRESH ASPARAGUS (MORE OR LESS TO YOUR LIKING)

-1/4 CUP OF ALMONDS (WHOLE)

-1/2 CUP PARMESAN CHEESE (I USED SHREDDED ROMANO)

-1 PINCH COARSE SALT AND PEPPER (OR MORE/LESS TO TASTE)

-1/4 EXTRA VIRGIN OLIVE OIL

-2 CLOVES GARLIC (I OMITTED THIS TIME AROUND)

DIRECTIONS:

Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and pat dry. KEEP THE WATER (do not drain). Let cool 5 minutes.
Once the asparagus has cooled, transfer it to a food processor. Add the garlic, almonds, cheese, salt and pepper. Pulse until combined. With the motor running, add the olive oil until you get a pesto consistency. Taste and salt if needed.
In the meantime, bring the water back to a boil and cook the shells until al dente, about 6 minutes.
Drain and toss with asparagus pesto. Serve hot or at room temperature.