INGREDIENTS
1 bunch of asparagus roasted and chopped into 1/2" pieces
1/2 cup walnuts (2 ounces)
1 medium lemon, preferably organic
1/4 cup finely-grated Pecorino Romano cheese (about 1/2 ounce)
1 small clove garlic
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt, plus more as needed
Pinch red pepper flakes
1/4 cup extra-virgin olive oil

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 350°F. Place 1/2 cup walnuts on a baking sheet and toast in the oven until deeply golden and fragrant, about 8 minutes, shaking the pan halfway through. Meanwhile, cut 1 medium lemon into quarters. Reserve 1 piece for another use. Use your fingers to remove the seeds from the remaining 3 pieces as best you can. Transfer to a food processor fitted with the blade attachment and pulse until finely chopped but not puréed.

When the walnuts are ready, set aside to cool slightly. Transfer to the food processor and add 1/4 cup grated Pecorino Romano cheese, 1 small garlic clove, 1/2 teaspoon granulated sugar, 1/4 teaspoon kosher salt, and a pinch red pepper flakes. Pulse a few times until the walnuts are finely chopped but not pasty.

While pulsing, slowly pour 1/4 cup extra-virgin olive oil through the feed tube and pulse to combine; over-processing will make the olive oil bitter, so use a light hand here. You want the olive oil to be just incorporated and the pesto to still have some texture. Taste and season with more salt as needed.

Place in a large bowl with the roasted aparagus and put cooked pasta on top with a little of the pasta water and mix before serving.
