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Pesto Asparagus And Sun-Dried Tomato Pasta

Say hello to this vibrant Pesto Asparagus and Sun-Dried Tomato Pasta that's bursting with fresh flavors! Whip up this easy, scrumptious dish for a weeknight dinner that'll leave everyone craving more.

99% would make again

Under 30 minutes

Pesto Asparagus And Sun-Dried Tomato Pasta

Under 30 minutes


for 4 servings

  • 3 cloves garlic
  • 15 spears asparagus
  • 1 teaspoon olive oil
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 8 oz penne pasta (225 g)


  • 4 cups fresh basil leaves (160 g)
  • ⅓ cup pine nuts (40 g)
  • 2 cloves garlic
  • ½ cup olive oil (120 mL)
  • ½ cup parmesan cheese (55 g)
  • 1 teaspoon salt
  • ½ cup sun-dried tomato (100 g)
  • ½ cup parmesan cheese, optional

Nutrition Info

  • Calories 729
  • Fat 53g
  • Carbs 45g
  • Fiber 7g
  • Sugar 10g
  • Protein 28g

Estimated values based on one serving size.


  1. Preheat oven to 425˚F/220˚C.
  2. In a large pot, bring 4 quarts of water to a rolling boil.
  3. Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
  4. In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
  5. Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
  6. In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
  7. Enjoy!
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Pesto Asparagus And Sun-Dried Tomato Pasta