Baked Lasagna with Asparagus and Pesto -

1 Recipe basic pasta

rolled to thinnest setting -- on pasta machine 2 Cups salsa balsamella

1 Cup pesto sauce

1 Cup grated pecorino sardo

1/2 Cup bread crumbs

To Make Pesto Sauce: 3 Tablespoons pine nuts

2 Cups fresh basil leaves, picolo fino

1 Clove garlic

1 Pinch sea salt

1/4 Cup freshly grated parmigiano

3 Tablespoons freshly grated pecorino

5 Ounces Ligurian extra virgin olive oil

In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.

To Prepare Baked Lasagna Dish:

425 F. Bring

6 quarts water to boil and add

2 tablespoons salt. Set up ice bath next to boiling water.

4-inch to 5-inch pieces and set aside.

Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.

4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following:

3 pieces of asparagus, followed by

2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have

4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the

4 gratin dishes with bread crumbs. Put all

4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.