Nutty Asparagus Basil Pesto on Spaghetti

To make the Pesto. Cut the heads of Asparagus. Roast the peanuts for 2-3 mins in a pan

In a pan add olive oil and sauté the Asparagus. Set aside

In a blender add sautéed asparagus, roasted peanuts, lime juice, chilli flakes, garlic cloves, 2 Tbsp olive oil, basil leaves, salt and churn the blender for 4-5 times. Consistency would be smooth. Add more olive oil if needed. Set aside

In a bowl boil water and add a pinch of salt. Add Spaghetti and cook ala Dante. The water should be absorbed by the Spaghetti and a little water can be left out

Add the pesto to the Spaghetti and mix well.

Garnish with basil and halved cherry tomatoes and enjoy