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Pesto Asparagus And Sun-Dried Tomato Pasta

Ingredients

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)

Pesto

  • 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
    Calories 436
    Fat 14g
    Carbs 62g
    Fiber 8g
    Sugar 12g
    Protein 20g

Estimated values based on one serving size.

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Preparation

  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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