Mouthwatering and healthy pasta for dinner has never been so simple. Take note of this recipe for whole grain fusilli tossed with spears of gently sautéed asparagus and a simple, chunky pesto of sun dried tomato, garlic and parsley.
1/2 lb dry fusilli, cooked to al dente
1/4 cup pasta cooking water reserved
1 bunch asparagus
6 halves marinated sun dried tomatoes
2 garlic cloves
small handful parsley
2 Tbsp marinating liquid from tomatoes
salt & pepper
For the asparagus, remove about an inch off the end and discard. Cut the spears into thirds. In a large sauté pan over medium heat, add a drizzle of olive oil and the asparagus. Season with a little salt and pepper. Cook until tender.
While the asparagus is cooking you can make the sun dried tomato pesto. This is the same one I made to use on a Turkey, Baby Spinach & Sun Dried Tomato Panini. Add the sun dried tomatoes, garlic, parsley, parsley, the marinade liquid and salt & pepper to a food processor. Pulse until the consistency of your preference, I left mine just slightly chunkier.
Into a bowl toss the cooked pasta, the sautéed asparagus and the sun dried tomato pesto. If it seems a little dry, add in a little bit of the pasta water at a time until it is the moistness of your preference.