Toss Pasta in Asparagus Pesto

Pesto is my favorite thing in the entire world. I can eat varying iterations depending on the season and I do. In fall, I make kale pesto; in winter, I love beet-green pesto; and during spring its all about asparagus pesto. It may seem a bit strange to pulse up a beautiful vegetable like asparagus and coat it with pasta but I promise you its delicious. I like to include a bit of spinach to balance out the asparagusit adds a nice freshness to it. In this pesto, youll see many of the usual suspects: Parmesan, olive oil, garlic and salt and lemon. For this recipe in particular, I favor pistachios (green on green!) but feel free to swap it in with pine nuts or almonds.

Of course you could add chicken or steak to this but it definitely doesnt need it.

Theres no denying it, summer is running towards us, we cant stop it. This recipe is evidence that Im not ready for sweltering temperatures, BBQs and watermelon quite yet. So, Im gonna sit here and make a few more things with my favorite spring ingredients one last time.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.