Description
A delightful spring pasta dish featuring a vibrant asparagus pesto, tossed with roasted cherry tomatoes, and served with your favorite pasta. This vegetarian recipe is bursting with fresh flavors and is perfect for a light and satisfying meal.
Ingredients
Scale
Main Ingredients:
- 8 oz pasta (such as penne or fusilli)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts (optional)
- Fresh basil leaves, for garnish
For the pesto:
- 1 cup asparagus (blanched and chopped)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or walnuts
- 1 clove garlic
- 1/3 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 20–25 minutes until softened and slightly caramelized.
- Cook the pasta: Cook the pasta in salted boiling water according to package directions. In the last 2–3 minutes of cooking, add asparagus pieces. Drain and set aside.
- Make the pesto: Blanch 1 cup of asparagus, then blend with basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, salt, and pepper until smooth.
- Toss and serve: Toss the pasta and asparagus with pesto, add roasted tomatoes, mix gently. Serve warm with Parmesan, pine nuts, and basil.
Notes
- Use gluten-free pasta for a gluten-free option.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- The pesto can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
