0 Full-screen Asparagus and Tomato Pesto Pasta April 7, 2016 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 Directions1Cook 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! close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.