Asparagus Pasta with Pistachio Aillade

Ingredients

• For the pasta:
• 1 pound Casarecce pasta (fusilli also works well)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup thinly sliced spring onion (white parts only), or use 1 large shallot
• 2 bunches asparagus (about 2 pounds), trimmed and cut into 2-inch pieces
• 3/4 teaspoon Piment d’Espelette, or to taste (other mild chile flakes can be substituted)
• Kosher salt, to taste
• 3 to 4 tablespoons freshly squeezed lemon juice, from 2 small lemons
• 1 cup French or other mild-tasting feta, crumbled
• 1/2 cup coarsely chopped tarragon
• 1/2 cup coarsely chopped parsley
• For pistachio aillade:
• 1/2 cup unsalted shelled pistachios
• 2 garlic cloves, coarsely chopped
• Kosher salt, to taste
• Grated zest of 1 lemon
• 1/2 cup extra-virgin olive oil

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