This was dinner last night. It is a quick, healthy, and delicious pasta that is a favorite in my household. I make it year round, but add whatever veggies are in season. The asparagus is the perfect spring addition to this dish! Pesto Pasta with Asparagus and Roasted Red Peppers
1 lb. of your favorite pasta
1 bunch of asparagus, cut into 1-2 inch pieces
1 jar of roasted red peppers, drained and chopped
1/4 cup pine nuts or walnuts
3 cloves of garlic
4 cups fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 - 3/4 cups good olive oil
1/2 cup freshly grated Parmesan
Cook the pasta according to instructions on the package. Add the chopped asparagus to the boiling pasta during the last 5 minutes of cooking time.
Meanwhile, place the nuts and garlic in the food processor and process for 30 seconds. Add the basil leaves, salt, and pepper and pulse until combined. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and pulse until combined.
Drain the pasta and asparagus, reserving about 1 cup of the cooking water. In a large serving bowl, add the pasta, asparagus, pesto, and roasted red peppers. Toss with the pasta water, adding a little at a time until the pesto becomes saucy.
Serve with more freshly grated Parmesan cheese.