Roasted Asparagus Pea Chèvre Pesto Pasta – CaliZona

6 - 8 servings

Pre-heat oven to 425 degrees.
Wash the asparagus and COMPLETELY dry.
Snap off the tough ends and discard. (If they are thick, you can peel the outside. Mine were thin so I didn’t peel them.)
Place them on a baking sheet and make sure you keep half of a bunch separate for the pesto. Drizzle olive oil and sprinkle with salt over the asparagus. You may need to do this in two batches.
With your hands, gently coat the asparagus evenly and spread out to a single layer.
Place on the top rack of your oven and bake for 6 - 8 minutes, depending on how thick they are.
When they are finished cooking, let them cool and cut into desired lengths. For the pasta, I cut the spears into thirds. Set aside.

Remove the peas from their pods, measure and put into a pot of filtered water.
Bring to a boil, then turn off the heat and leave in the water for no more than one minute. Use a timer.
Drain in a colander and rinse with cold filtered water.
Let cool and divide. About 3/4 cup each.

When peas are cool, add 3/4 cup of them along with half a bunch of asparagus, asiago, chevre, walnuts, garlic, lemon, olive oil and salt into a food processor or blender and puree until really smooth.

Add the butter to a large straight-sided pan, on medium-low heat.
When the butter is melted, whisk in the white rice flour.
Add the milk a little at a time. It will seize up at first and will smooth out as you add more milk.
Whisk in the pasta water and then whisk in the pesto a little at a time.

Cook the pasta according to the package. I usually drain the pasta a minute or two less than the package instructions.
Make sure to reserve a half cup of pasta water.