Penne with Asparagus and Lemon Pesto

A bright and lemony pesto sauce with penne and asparagus. A quick and easy spring meal.

2 cups uncooked penne
1 veggie bouillon cube
1 bunch of asparagus
2 cloves of garlic
1 lemon – juiced
½ cup parsley
½ cup basil
¼ cup olive oil
½ cup freshly grated parmesan
Black pepper – a few twists
A little pasta water – about 1 or 2 tbs.
¼ cup of pine nuts

View the full recipe at Green Valley Kitchen →