Servings: Serves 2
Ingredients 1 cup whole basil leaves1 small clove garlic1 tablespoon pine nuts2 tablespoons extra-virgin olive oil1 tablespoon grated Parmesan cheesePinch of salt1/2 pound asparagus1 tablespoon extra-virgin olive oil1 teaspoon minced garlicSalt and freshly ground pepper1 1/2 cups mascarpone cheese1 sheet fresh pasta or 4 lasagna noodles , cooked, rinsed, and coated with olive oil1 cup grated fontina cheese1/4 cup grated Parmesan cheese
Combine first 5 ingredients in a food processor and blend. (If too thick, add water or more olive oil.) Season with salt and set aside.
Sauté asparagus in olive oil over high heat for 4 minutes. Add garlic, cook 1 minute, and season with salt and pepper. Remove from heat.
Preheat oven to 375°. Grease a small loaf pan (about 4" x 8") with butter. Combine mascarpone and pesto. Cut pasta to fit dish and place enough noodles in pan to cover bottom; top with 1/3 cup fontina cheese, 1/3 of the asparagus, and 1/3 of the pesto mixture; then sprinkle with Parmesan. Repeat layering two more times with remaining ingredients. Cover with foil and bake 25 minutes. Discard foil and continue baking 10 additional minutes. Remove from oven and allow to cool slightly before serving.