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Linguine with Roasted Asparagus and Almond Pesto

Allison Fishman
  • minutes
  • Serves

INGREDIENTS

3/4 lb

Asparagus

1/4 cup

Basil, fresh leaves

2 cups

Grape tomatoes

1 lb

Linguine, dried

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil, extra-virgin

1/2 cup

Almonds

2 tbsp

Parmigiano-reggiano