To please your vegetarian palate, combine the aphrodisiac properties of basil, mustard, garlic and asparagus into a tasty topping for pasta
2 cloves garlic, peeled
2 large handfuls basil, kale and spinach (in any combination)
34g nuts (walnuts, pine nuts, almonds or pistachios work best)
1 large lemon, juiced and peel grated
33g grated Parmesan cheese (light and fluffy; do not pack down in cup)
56ml Maille Extra Virgin Olive Oil
56ml Maille Dijon Originale mustard
Salt and pepper
226g pasta (penne, orechiette, fusilli, etc)
1 bunch fresh, thin asparagus spears (about 454g), washed, bottoms trimmed and sliced in half on the diagonal
Olive oil for grilling
*Start with 1 to 2 tablespoons, and increase until you reach the desired flavour
Process garlic in food processor until very finely chopped. Add basil, nuts, lemon juice, lemon peel and cheese; process until combined. With processor running, slowly add Maille Olive Oil. Add Maille Dijon Originale mustard mustard and blend again. Season to taste with salt and pepper and, if desired, pinch of red pepper flakes for a bit of heat.
Cook pasta according to package directions.
Meanwhile, heat grill pan with about 1 tablespoon Maille Olive Oil and sear asparagus 2 to 3 minutes to add grill marks.
Toss hot pasta with pesto mixture*.
Serve in bowls topped with grilled asparagus. Serve immediately.