Cavatappi with Asparagus and Spinach Pesto

Pesto doesn’t have to be made only with herbs—greens, such as baby kale or arugula, also work great. I like to combine them with one or two fresh herbs for a bright and balanced flavor. I also like to use different nuts in my pesto, sometimes pine nuts, sometimes almonds, sometimes walnuts; here I use pistachios.

From Lidia’s a Pot, a Pan, and a Bowl by Lidia Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutt