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99% would make again

Pesto Asparagus And Sun-Dried Tomato Pasta


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 717
    Fat 43g
    Carbs 63g
    Fiber 8g
    Sugar 12g
    Protein 24g

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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