If you have any left over pesto it freezes well! I love all the fresh flavors of this dish and I hope you do too.
For the Spinach Pesto:
5 ounces of fresh spinach
a GOOD half cup of pecorino romano cheese
Juice of 1/2 lemon
Handful of almonds (optional)
s/p to taste
3 cloves garlic
Good Olive Oil
In a food processor, or a blender, add the spinach, cheese, lemon, garlic, salt, pepper and almonds. While the machine is running, pour in olive oil until it's blended well, slightly thick texture. You want it to be able to coat the back of a spoon.
Cook about 5-6 slices of bacon, set aside on a paper towel. Saute bite size pieces of asparagus with a little olive oil, salt and pepper. I used 1 whole bunch.
Cook 1 pound of penne macaroni.
Pour enough pesto on the macaroni to completely coat it. Stir in the asparagus and bacon, serve and enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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