Asparagus pasta with pistachio aillade

Pasta and macaroni Italian cuisine

If you've never had aillade, the simple, sublime sauce of pounded nuts and garlic from southern France, then you're in for a treat when making this pasta. And if you've had aillade, then you already know you're in for a treat. Aside from the aillade, this pasta is so good because the pasta and asparagus are in perfect balance (no skimping on the vegetables here!) and the whole dish is zippy, bright, and bold in flavor. It can be served warm, at room temperature, or cold, making it perfect for toting to work or serving at spring picnics or potlucks.