Nasturtium Pesto Pasta with Asparagus

Nasturtium Pesto Pasta with Asparagus

Nasturtium pesto uses nasturtium leaves, stems, and flowers in place of basil. It tastes herbal, but with a radish-type 'bite' and a very slight earthy flavour. Adapted from askthefoodgeek.com

½ cup nasturtium pesto (see recipe here)
1 lemon zest & juice
170g pasta
1 cup pasta cooking water
handful spears asparagus
30g parmesan cheese

Cook pasta according to the instructions on the package. Be sure to salt the water (until it tastes like seawater). Save 1 cup of the cooking water when you drain it.

When the pasta is almost done, heat a pan to high. Sear the asparagus spears for a couple of minutes per side. Season with salt and pepper. Add the pesto to the pan and heat it until it melts (if it was solid from being refrigerated). Add ¼ cup of the pasta cooking water to the pesto in the pan (after the pasta is done cooking and you've drained it).

Continue to add water until it has the sauce consistency you want, I usually stop at ¼ or ½ of a cup.
Add pasta to the skillet, along with the lemon zest and juice. Then toss until coated. Season with salt and pepper, and grated Parmesan cheese. Serve.