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
Ingredients
- ¾ 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, roast for about 10-15 minutes or until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Remove from oven and set aside.
- 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.
- Serve sprinkled with ground black pepper and grated Parmesan if desired.
April @ Angel's Homestead
Friday 24th of May 2013
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).
Di-Di
Thursday 14th of March 2013
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.
Jenna
Saturday 9th of March 2013
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!
Margaret
Friday 8th of March 2013
What a flavorful combination - asparagus and pesto. Need to try this one!!
Katrina
Thursday 7th of March 2013
Love pesto. Perfect pasta dish!