Asparagus Pesto and Pasta
Vegetarian Main Dish

8 ounces very fine textured spaghetti or egg noodles
3 tbsp. olive oil
1 pound fresh asparagus
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
3 fresh basil leaves (or dash of dry)
1 small clove raw garlic
1/4 tsp. salt

Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained spaghetti.

Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over spaghetti.