Ingredients

1 pound fresh asparagus
3 fresh basil leaves (or a dash of dried basil)
1/4 cup grated Parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 teaspoon salt
3 tablespoons olive oil
8 ounces very fine textured spaghetti or egg noodles

Directions

Cook pasta to al dente and drain. Add one tablespoon olive oil to hot drained pasta. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over pasta.