Lemon Asparagus Egg Pappardelle

Ingredients:

• 1 package Al Dente Golden Egg Pappardelle
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup fresh basil leaves
• 1/4 cup flat-leaf parsley
• 1/4 cup toasted pine nuts (plus more for garnish)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Zest and juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1 clove garlic, chopped
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add Al Dente Golden Egg Pappardelle and cook for 5 minutes, or until perfectly al dente. In the last 2 minutes of cooking, add the asparagus to the pot. Reserve 1/2 cup of the pasta water, then drain.

2. Make the Pesto:
   In a food processor, combine basil, parsley, pine nuts, Parmesan, lemon zest and juice, garlic, and olive oil. Pulse until smooth. Season with salt and pepper to taste.

3. Combine:
   Return the drained pasta and asparagus to the pot. Add the pesto and a splash of reserved pasta water. Toss gently to coat, adding more pasta water as needed for desired consistency.

4. Serve:
   Plate and garnish with extra Parmesan and pine nuts. Serve warm or at room temperature.