Asparagus Pesto and Sundried Tomato Pasta (35 Minutes)

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This vibrant dish brings together the freshness of homemade pesto, the sweetness of sundried tomatoes, and the crisp tenderness of asparagus.

We will use bucatini pasta, a thick spaghetti-like noodle with a hole running through the center, which pairs wonderfully with the rich textures and flavors of the pesto and vegetables.

This dish is perfect for those seeking a meal that is both comforting and refreshing, ideal whenever you spot really fresh-looking asparagus at your local store or farmers market.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Pasta:

  • 1 lb bucatini pasta
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • Salt for boiling water

For the Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 2/3 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Make the Pesto (10 minutes): In a food processor, combine basil leaves, sundried tomatoes, grated Parmesan, pine nuts, and garlic. Pulse while gradually adding the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste. Set aside.
  2. Cook the Pasta (10 minutes): Bring a large pot of salted water to a boil. Add bucatini pasta and cook according to package instructions until al dente.
  3. Blanch the Asparagus (5 minutes): In the last 3 minutes of the pasta’s cooking time, add the asparagus pieces to the boiling pasta water. They should become tender yet remain vibrant green.
  4. Drain Pasta and Asparagus (2 minutes): Carefully drain the pasta and asparagus, reserving about 1 cup of the pasta cooking water.
  5. Combine Pasta with Pesto (3 minutes): Return the drained pasta and asparagus to the pot. Add the homemade pesto and toss gently to coat, adding a little pasta cooking water as needed to achieve a silky consistency.
  6. Serve (2 minutes): Serve the pasta hot. Optionally, garnish with additional grated Parmesan cheese and a few basil leaves.

Equipment

Notes

For an extra touch of flavor, consider roasting the asparagus instead of blanching it with the pasta. Roasting can add a delightful depth and slightly crispy texture.

The key to a great pesto is using fresh basil and good quality olive oil, which elevate the dish with their vibrant colors and flavors.

This pasta dish is a testament to the beauty of simple ingredients coming together to create a meal that’s both easy to prepare and deeply satisfying. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 35g
  • Carbohydrates: 75g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 10mg

Pair this with...

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

For Tomorrow's Dinner

Crispy Baked Zucchini Sticks (50 Minutes)

Taco Salad Pizza (40 Minutes)

Philly Cheesesteak Sandwich (25 Minutes)

Smoked Salmon with Eggs and Avocado on Toast (22 Minutes)

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