Farfalle with Meyer lemon-arugula pesto and spring asparagus

Ingredients

• 2 cloves of garlic
• 3 tbsps toasted hazelnuts
• 2 cups packed baby arugula
• 1 tbsp Meyer lemon zest
• 2 tbsps Meyer lemon juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely grated dry sheep's milk cheese, such as Pecorino
• 20 spears asparagus
• 2 strips bacon
• 1 tbsp olive oil
• 1/2 lb farfalle pasta
• 2 tbsps butter
• 3/4 cup pesto from above
• 1 cup reserved pasta cooking water
• 1/4 cup grated pecorino
  

Directions

Make the Pesto:

In a food processor, mince the garlic. Add the arugula and hazelnuts and process until it is a fine paste.

Add the Meyer lemon zest and juice and combine.

With motor running, slowly add the olive oil.

Add the grated cheese and mix briefly. Set aside.

Fill a 6 quart or larger pot with water and bring to a boil. Keep hot.

Break the tough ends off each asparagus spear and throw away. Cut the spears into 1" diagonal pieces.

Cut the bacon strips crosswise into 1/4" wide slices.

In a sauté pan, heat 1 tbsp. olive oil. Add the bacon and cook over medium heat until almost crispy. Remove to a plate.

Add the asparagus pieces to the pan and cook until almost done, but still a little crunchy. Turn the heat off.

When the pasta water is boiling add a tsp. of salt and the pasta. Cook until al dente.

Drain the pasta in a colander reserving 1 cup pasta water. Return the pasta to the pan.

Turn the heat back on under the asparagus to warm.

Over low heat, add 2 tbsp. butter and 3/4 cup of the pesto. Stir gently to combine. Add about 1/2 cup pasta cooking water. The sauce should start to be creamy. Add a little more until you have the right amount of sauce. Keep warm.

When asparagus is warmed through, platter the pasta in a dish and top with the asparagus. Finish with some grated Pecorino on top.