Asparagus Pesto Pasta with Roasted Tomatoes

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

Course Main Dish

Cuisine American

Keyword easy pasta dishes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 172kcal

¾ pounds asparagus trimmed
1 pint grape tomatoes
Extra Virgin Olive Oil
Sea Salt
8 ounces pesto sauce I didn't make it, I used what I had on hand which was Classico - Basil Pesto
1 pounds Ronzoni Smart Taste - Penne Rigate
Freshly ground black pepper
Finely grated Parmesan cheese for garnish calorie count does not include the cheese

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.