INGREDIENTS
1/4 cup
pine nuts
1 1/2 lb
asparagus
3 media
carrots
1 medium
shallot
1/2 cup
basil leaves
2
garlic cloves
1 tbsp
honey
2 tsp
thyme
1 1/2 tsp
lemon zest
1 tsp
cumin
1/4 cup
olive oil
1 serving
kosher salt
1 serving
pepper
1 lb
rigatoni
1/4 lb
bacon
1 cup
chicken stock
4 tbsp
butter
1/4 cup
roasted pistachios
1/3 cup
parsley
1 serving
parmigiano-reggiano cheese