Casarecce Con Pesto Cavolo (Casarecce Pasta With Kale Pesto) - cooking recipe

Ingredients

1 (12 ounce) box pasta (casarecce)
5 tablespoons extra virgin olive oil
2 cups baby kale
1/2 cup hazelnuts, peeled
1/2 cup romano cheese
1 pint cherry tomatoes, halved
1 bunch asparagus, cut 1 inch
salt and pepper, to taste

Preparation

Preheat oven to 450 degrees F.
Rub asparagus with oil, salt and pepper. Spread out on a baking sheet and bake for 15 minutes.
While the asparagus is baking, start the pasta cooking and make the pesto.
Bring a large pot of water to a boil.
In a food processor, process the nuts, cheese and kale while gradually adding remaining oil. When combined, set aside.
When the water is boiling, cook the pasta according to package directions and drain while saving 1/2 cup of cooking liquid.
Once the pasta is drained, transfer to a bowl and mix in the reserved cooking liquid, kale pesto, cherry tomatoes and asparagus. Serve immediately.