Asparagus & Sundried Tomato Pesto Pasta (Two Ways)

This pasta is a favorite in our house. It is super easy to make and even better, I have two versions of it that are both great!

Asparagus & Sun-dried Tomato with a Creamy Pesto Sauce (serves 4)

Ingredients:

  • 1 Bunch of Asparagus
  • Pinch of Salt & Pepper
  • 1/4 cup chopped Sun-dried Tomatoes
  • 1/4 cup pesto
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 1/2 cups heavy cream
  • 1 cup shredded parmesan cheese
  • 1lb farfalle pasta (or any other small pasta like penne, fusilli, orecchiette, etc.

Directions:

  1. Preheat Oven to 425F. Trim and clean asparagus. Place on baking sheet, drizzle with olive oil, lightly salt & pepper. Bake for 16-18 minutes until tender. Set aside to cool
  2. Bring water to a boil, cook pasta until al dente according to package instructions.
  3. While Pasta is cooking, melt butter in a separate sauce pan. Once melted add flour on med-low heat, whisk until combined to make a roux. Slowly add in the heavy cream a little at a time (about a tbsp or two) whisking continuously. Wait until combined each time before adding more.
  4. Once all the cream is added let cook for a few minutes until warm enough to add and melt the cheese. Stir in parmesan until melted and add pesto. Depending on the pesto flavor you may also want to add salt to taste.
  5. Pour sauce over drained pasta. Stir in sun-dried tomatoes and chopped asparagus.
  6. Serve with additional parmesan shredded over top.

Asparagus & Sun-Dried Tomato Pesto Pasta Salad (serves 8-10 as a side dish)

Ingredients:

  • 1 Bunch of Asparagus
  • Pinch of Salt & Pepper
  • 1/4 cup chopped Sun-dried Tomatoes
  • 1/4 cup pesto
  • 1/8 cup olive oil
  • 1 cup shredded parmesan cheese
  • 1lb farfalle pasta (or any other small pasta like penne, fusilli, orecchiette, etc.

Directions:

  1. Preheat Oven to 425F. Trim and clean asparagus. Place on baking sheet, drizzle with olive oil, lightly salt & pepper. Bake for 16-18 minutes until tender. Set aside to cool. Chop into 1/2 inch pieces once cool.
  2. Bring water to a boil, cook pasta until al dente according to package instructions. Drain and drizzle with olive oil.
  3. Stir in pesto and parmesan. Toss in sun-dried tomatoes & chopped asparagus
  4. Serve with additional parmesan shredded over top.

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