Orecchiette Pasta with Truffle Asparagus Pesto

Ingredients:

• 1 bunch medium asparagus, ends trimmed
• 1 clove of garlic
• 1/4 tbsp. blanched hazelnuts
• 0.5 cup fresh basil
• 0.5 cup fresh chervil
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 1/3 cup grated truffle pecorino + extra for topping
• 1/4 tbsp. grated parmesan
• Grated zest and juice of 1 lemon
• 450 g orecchiette pasta
• 2 tablespoons unsalted butter, cut into pieces

Preparation:

1. Prepare a large bowl of salted ice water. Bring a large saucepan of salted water to a boil. Add the asparagus and garlic and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and garlic to the ice water (reserve the saucepan with the water). Let the asparagus and garlic cool, then drain and pat dry. Trim the ends of the asparagus and set aside; coarsely chop the stalks.
2. Prepare pesto:
   
   In a large, dry skillet over medium heat, toast the hazelnuts for about 5 minutes. Transfer to a food processor and let cool, then pulse until coarsely chopped. Add the asparagus spears and garlic to the food processor; pulse until smooth. Add the basil and chervil. With the processor running, slowly pour in the olive oil and pulse until smooth. Add the truffle pecorino, Parmesan, lemon zest and juice, 1 teaspoon salt, and a few grinds of freshly ground black pepper, pulse until combined.
3. Return the pot of water to the heat. Add the pasta and cook according to the package directions. Set aside 3/4 cup of the cooking water, drain the rest in the sink, and return the pasta to the pot. Add the pesto, butter, and trimmed asparagus tips. Cook over low heat, stirring and adding more cooking water as needed to coat the pasta completely. Season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with pecorino cheese.