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