Asparagus Pesto Pasta with Roasted Tomatoes

Published: Mar 4, 2013 · Modified: Apr 2, 2020 by Nicole Cook · This post may contain affiliate links · This blog generates income via ads · 13 Comments

The savory flavor of pesto combines with roasted tomatoes, asparagus and penne pasta to create this magical, very easy weeknight favorite, Asparagus Pesto Pasta with Roasted Tomatoes.

It’s time once again for the Group A reveal of the Secret Recipe Club. This month I made an absolutely fabulous Asparagus Pesto Pasta with Roasted Tomatoes from the blog Cupcake Muffin written by Sara. She has a huge recipe index on her page that has so many wonderful recipes, it was really hard to choose just one.

Some of the other awesome recipes we considered were: Pork Chops with Mustard Sauce and Amazing Potato Gratin, Hazelnut Crunch Coffee Cake, Roasted Asparagus-Orange Salad with Ginger-Citrus Vinaigrette and Killer Scalloped Sweet and White Potatoes in Smoky Hot Sauce.

We settled on this recipe unanimously which hardly ever happens with five teenagers with various tastes. Even my husband was on board. We served it as a side dish with some delicious seasoned pork steaks and it made for a wonderful, flavorful meal.

We love this Asparagus Pesto Pasta with Roasted Tomatoes!

Sara this was fabulous, thank you so much for a recipe I am sure we will be making again and again.

Asparagus Pesto Pasta with Roasted Tomatoes

Yield: 6 servings

The savory flavor of pesto combines with roasted tomatoes, asparagus and penne pasta to create this magical, very easy weeknight favorite.

Ingredients

3/4 pound trimmed asparagus
1 pint grape tomatoes
Extra Virgin Olive Oil
Sea Salt
1 cup of pesto sauce, I didn't make it, I used what I had on hand which was Classico - Basil Pesto
1 pound Ronzoni Smart Taste - Penne Rigate
Freshly ground black pepper
Finely grated Parmesan cheese for garnish, calorie count does not include the cheese

Instructions

Preheat oven to 425 degrees F.
On a large baking pan, spread out the asparagus and grape tomatoes.
Drizzle everything with extra virgin olive oil and sprinkle with some sea salt
Boil a large pot of salted water.
Cook pasta as directed on package. Drain, reserving 1 cup of pasta water.
Mix together pasta and pesto sauce. Stir in the asparagus. Then gently toss in the tomatoes.
If you think you need to add the water to make a thinner pesto sauce, add a little at a time until it's the right consistency. We didn't do this part.
Serve sprinkled with ground black pepper and grated Parmesan if desired.

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Comments

sara
March 04, 2013 at 1:07 pm
So glad you liked this recipe…definitely one of my favorites! 😀
Reply
Camilla @ Culinary Adventures
March 04, 2013 at 1:36 pm
Very nice pick for the SRC. I have this bookmarked for our Easter brunch. Thanks for sharing.
Reply
manu
March 04, 2013 at 2:27 pm
Looks awesome!! Would love this right now! Great job!
Reply
Lisa~~
March 04, 2013 at 8:26 pm
I’m thinking that this would be wonderful cold too, perfect for a picnic, looks and sounds delicious!
If you haven’t already, I’d love for you to check out my SRC entry Loaded Potato Soup.
Lisa~~
Reply
PolaM
March 05, 2013 at 10:10 am
With spring coming this looks like a great recipe to use some of the asparagus that will fload supermarkets!
Reply
Lesa @ Edesia's Notebook
March 05, 2013 at 2:03 pm
I can’t wait for asparagus season! This looks so good. I make something similar with tortellini instead of the penne. With pasta, pesto, and fresh veggies, you can’t go wrong! I love color the tomatoes bring to the party.
Reply
Elizabeth@ Food Ramblings
March 05, 2013 at 4:58 pm
what a great recipe- yay for src 🙂
Reply
angela@spinachtiger
March 07, 2013 at 9:11 am
Pasta with veggies? Now we’re talking. We eat like this all the time.
Reply
Katrina
March 07, 2013 at 10:41 pm
Love pesto. Perfect pasta dish!
Reply
Margaret
March 08, 2013 at 3:15 pm
What a flavorful combination – asparagus and pesto. Need to try this one!!
Reply
Jenna
March 09, 2013 at 9:12 am
This dish has so many of our favorite flavors in it. I just roasted some tomatoes the other day and my husband loved it. This may be our next dish to try them in. It never crosses my mind to serve pasta as a side. Great SRC choice!
Reply
Di-Di
March 14, 2013 at 4:25 am
What a wonderful medley of flavours. Regretfully we are going into autumn in South Africa so this recipe will have to wait till October before I can try it.
Reply
April @ Angel's Homestead
May 24, 2013 at 3:54 pm
I’ve been wanting to make this dish ever since I first saw it posted. I finally have all of the ingredients needed and cant wait to make it. (It’s hard to keep pesto around long in my house, my daughter and I love the stuff on sandwiches).
Reply