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The asparagus don’t know we are locked down. Linguine with asparagus pesto

It’s time for British asparagus, that very small window where the finest asparagus in the world is in plentiful supply. We love them and with time on my hands I have been trying a few different recipes. This one is from the New York Times

Linguine with asparagus pesto

Ingredients

1 bunch asparagus, pencil size (some of mine were a bit bigger tbh)
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine or other pasta
2 tablespoons fresh oregano leaves ( I haven’t got any so will use basil, or thyme or whatever I have in the fridge ... or nothing!) 

Method

Step 1
Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add ½ cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
Step 2
Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
Step 3
Spoon ¼ cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese

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