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.

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

Find it online: https://www.heresyourdinner.com/asparagus-pesto-and-sundried-tomato-pasta-35-minutes/