Rating
10390499 724009327645836 3162743478213226423 n cJA
 8 ounces uncooked spaghetti or whole-wheat spaghetti
 1 tablespoon Tantillo California Extra Virgin Olive Oil
 1/4 teaspoon crushed red pepper
 2 1/2 cups (2-inch) sliced asparagus
 1 1/2 cups grape tomatoes, halved
 2 cloves garlic, minced
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons mixed herb pesto
 2 tablespoons chopped fresh basil
 1/4 cup grated Parmesan cheese
1

Cook pasta according to package directions.Drain pasta in a colander over a bowl, reserving 1/4 cup of the pasta water.

2

Heat Tantillo California Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat.

3

Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender.

4

Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well.

5

Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed. Buon Appetito!

Ingredients

 8 ounces uncooked spaghetti or whole-wheat spaghetti
 1 tablespoon Tantillo California Extra Virgin Olive Oil
 1/4 teaspoon crushed red pepper
 2 1/2 cups (2-inch) sliced asparagus
 1 1/2 cups grape tomatoes, halved
 2 cloves garlic, minced
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons mixed herb pesto
 2 tablespoons chopped fresh basil
 1/4 cup grated Parmesan cheese

Directions

1

Cook pasta according to package directions.Drain pasta in a colander over a bowl, reserving 1/4 cup of the pasta water.

2

Heat Tantillo California Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat.

3

Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender.

4

Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well.

5

Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed. Buon Appetito!

Asparagus and Tomato Pesto Pasta