Name: Baked Lasagna with Asparagus and Pesto
Ingredients: 1 lb Asparagus, medium-sized; 1 Recipe basic pasta, rolled to thinnest setting, on pasta machine; 2 c Salsa balsamella; 1 c Pesto sauce; 1 c Grated pecorino sardo; 1/2 c Bread crumbs; 3 tb Pine nuts; 2 c Fresh basil leaves, picolo fino; 1 Clove garlic; 1 pn Sea salt; 1/4 c Freshly grated parmigiano; 3 tb Freshly grated pecorino; 5 oz Ligurian extra virgin olive oil

CATEGORY	CUISINE	TAG	YIELD
Grains	Ligurian	New, Text, Import	1	Servings

INGREDIENTS

1	lb	Asparagus, medium-sized
1		Recipe basic pasta, rolled to thinnest setting, on pasta machine
2	c	Salsa balsamella
1	c	Pesto sauce
1	c	Grated pecorino sardo
1/2	c	Bread crumbs
3	tb	Pine nuts
2	c	Fresh basil leaves, picolo fino
1		Clove garlic
1	pn	Sea salt
1/4	c	Freshly grated parmigiano
3	tb	Freshly grated pecorino
5	oz	Ligurian extra virgin olive oil

INSTRUCTIONS

PESTO SAUCE
In a large stone mortar, place pine nuts, basil, garlic and salt and grind
with a pestle until paste. Add cheeses and drizzle in olive oil, beating
with a wooden spoon. Store in jars, topped with extra virgin olive oil.
To Prepare Baked Lasagna Dish:
Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons
salt. Set up ice bath next to boiling water.
Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove,
drain well, and cut into 4-inch to 5-inch pieces and set aside.
Cut pasta into 5-inch squares and drop into same boiling water as
asparagus. Cook one minute until tender. Remove and refresh in ice bath.
Drain on towels and set aside.
In a mixing bowl, stir balsamella, pesto, and grated cheese together until
mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on
the bottom of each one. On top of pasta, place the following: 3 pieces of
asparagus, followed by 2 tablespoons pesto, followed by another piece of
pasta. Continue with this layering until you have 4 pieces of pasta and 4
layers of asparagus and pesto mixture. Lay one more piece of pasta on top,
followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin
dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15
minutes, or until bubbling and golden brown on top. Remove and serve
immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest V1 #631 by Sue
<suechef@sover.net> on Jun 01, 1997

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