Asparagus and Tomato Pesto Pasta
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
Cook pasta according to package directions.Drain pasta in a colander over a bowl, reserving 1/4 cup of the pasta water.
Heat Tantillo California Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat.
Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender.
Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well.
Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed. Buon Appetito!