Recipe Provided by: Susan Sink, The Tarheel Foodie
1 cup raw young asparagus, (slimmer work better for this recipe), chopped
**reserve the tips to sauté or steam and add in later in assembly
1 cup raw sorrel chopped (pressed into cup), stems removed up to the leaf
1 tablespoon green garlic, chopped
1/3 cup Chapel Hill Creamery Calvander Asiago Cheese, grated
4 tablespoons chopped toasted pecans, (a little more if you want to add some during assembly)
1/4 – 1/2 teaspoon Murray River Flake Salt (Himalayan salt will work)
1/8-1/4 teaspoon Four Corners Pepper Blend, fresh ground
4 tablespoons Extra Virgin Olive Oil
3 cups dry Strozzapreti Pasta (Montebello) or a gluten-free pasta of your choice
In a small food processing add the asparagus stems, sorrel, green garlic, cheese, pecans, olive oil, salt and pepper.
Process until it is fairly smooth. It tastes nice with a little texture. For a thinner sauce add more
Set aside. You will only need about 1/3 of this to make a large portion for 4 people. Freeze the remainder in an airtight bag or use within a day.
Cook the pasta according to the directions, drain and toss with pesto.
Add salt & pepper to taste. Murray River Flake Salt or Himalayan Pink Salt are both good choices.
Add cooked asparagus tips and prawns along with any additional cheese, or nuts.
Serve on a bed of shredded greens like baby chard, baby bok choy or baby cabbage. All three
will be delicate and tender.
Or use the pesto on toast with a small slice of Chapel Hill Creamery Hickory Grove or as a grilled cheese sandwich.