Pesto Pasta Recipe
Fresh asparagus tossed with pasta and spinach, tomato, and basil pesto. Dusted with Parmesan and red chili flakes to spice things up a little. Served with grilled ciabatta
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Ingredients
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Pasta and Vegetables
Pesto Sauce
To Serve
Method
Pasta and Vegetables Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Blanch the Asparagus
While the pasta is cooking, bring a small pot of water to a boil. Add the asparagus and cook for 2-3 minutes until vibrant green and tender-crisp. Drain and immediately transfer to ice water to stop the cooking process. Once cooled, chop into bite-sized pieces.
- 3
Prepare the Spinach and Tomatoes
In a large mixing bowl, combine the fresh spinach and halved cherry tomatoes. Set aside.
Pesto Sauce Preparation
- 4
Make the Pesto
In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, salt, and black pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. Adjust seasoning if needed.
Combine and Serve
- 5
Mix Pasta and Vegetables with Pesto
In a large serving bowl, combine the cooked pasta, blanched asparagus, spinach, and cherry tomatoes. Add the pesto sauce and toss gently until everything is well coated.
- 6
Prepare for Serving
Toast the ciabatta slices on a grill or in a toaster until golden brown. Serve the pasta topped with additional grated Parmesan cheese and a sprinkle of red chili flakes for added spice. Enjoy with the grilled ciabatta on the side.