Asparagus and Tomato Pesto Pasta

April 7, 2016


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


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

2Heat Tantillo California Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat.

3Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender.

4Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well.

5Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed. Buon Appetito!


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