Ingredients
4
4 servings
- •3 cloves garlic
- •15 spears asparagus
- •1 teaspoon olive oil
- •1 teaspoon salt, to taste
- •1 teaspoon pepper, to taste
- •8 oz penne pasta
- •4 cups fresh basil leaves
- •⅓ cup pine nuts
- •2 cloves garlic
- •½ cup olive oil
- •½ cup parmesan cheese
- •1 teaspoon salt
- •½ cup sun-dried tomato
- •½ cup parmesan cheese, optional
Instructions
- Preheat oven to 425˚F/220˚C.
- In a large pot, bring 4 quarts of water to a rolling boil.
- Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
- In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
- Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
- In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 729
- Carbohydrate: 45g
- Fat: 53g
- Fiber: 7g
- Protein: 28g
- Sugar: 10g
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