Asparagus and Artichoke Pasta with Spinach Pesto

(makes 4 servings)



1 large bunch asparagus, ends trimmed and cut into 1-2 in pieces

Few handfuls of artichoke hearts, coarsley chopped if they are too large

1 chicken breast, thinly sliced (can be omitted to use as a side or vegetarian dish)

2 cloves garlic

salt and pepper,

1 tbspn olive oil

1/2 lb pasta

3-4 very large handfuls of baby spinach (probably about 3 c, I'm not sure)

1/4 c good grated parmesan

1/4 c toasted pine nuts

few tablespoons of good olive oil

squeeze of lime juice

pinch of salt if needed



1. Make pesto by mixing all ingredients from spinach on in food processor, drizzling in olive oil while processor runs.

2. While pasta is cooking, season chicken and cook over medium-high heat in a large skillet with 1 tblspn olive oil and garlic.

3. When pasta is partway cooked, add steamer insert with asparagus and artichokes and cook for a few minutes until asparagus is tender-crisp and artichokes are no longer frozen (this isn't needed if you use canned artichokes; and I honestly have never cooked fresh artichokes so I will just point you here instead of giving you advice on those). You can also steam the veggies in a separate pan, of course, I just like the fewer-dishes-is-better approach. I sprinkled a little salt and Penzey's mural of flavor on the artichokes once they were done, as I am so used to the saltiness of the canned variety.

4. Toss everything together, adding pasta water a tablespoon at a time to help the pesto coat the pasta (I ended up adding about 1/4 c, I think). Sprinkle a little parmesan and a few toasted pine nuts on top.