Pasta – Asparagus, Tomato, Pesto
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(Works excellent with the Spinach Pesto Recipe on this site!)
Ingredients
- 30 asparagus spears
- 1 - 2 Tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 12 ounces lentil penne pasta
- ½ cup pesto
- ¾ cup sun-dried tomatoes or 1½ cups fresh tomatoes
- Optional:
- Parmesan cheese
Instructions
- Preheat oven to 425˚F.
- In a large pot, bring 4 quarts of water to a rolling boil.
- 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.
- In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
- In a large bowl, combine cooked pasta, tomatoes, roasted asparagus, and pesto. Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!
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