Asparagus and Cherry Tomatoes with Pesto on Farfalle Pasta
Ingredients
6 oz Farfalle (bow tie) pasta
1/2 bunch of thin organic asparagus, cut to 5 - 6 inch lengths
20 organic cherry tomatoes
1/2 jar of pesto sauce
1/8 C of roasted or sauteed pine nuts (pignolis)
1 T extra virgin olive oil
3 T fresh grated Parmesan cheese
Preparation
1
1. Warm the pesto sauce in a small pot on the stove. When it starts to bubble, turn it off and cover to keep warm.
2
2. Boil the Farfalle pasta in oiled and salted water until al dente (10 - 11 minutes).
3
3. While the pasta is cooking, saute the asparagus over medium heat in the olive oil in a 10 inch pan for 3 to 4 minutes. Reserve in a warm oven with the plates.
4
4. Place the tomatoes in the pan and saute until they start to wrinkle (about 4 - 5 minutes). Then reserve with the asparagus.
5
5. When the pasta is cooked, drain and shake dry in a colander and serve.
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About
We often have a craving for a pasta dish. We start by searching the frig and pantry for ingredients. We found Farfalle pasta, some organic cherry tomatoes, some organic asparagus, a partial jar of Pesto sauce, some pignolis that we had sauteed (pan roasted), some fresh basil and a block of Parmesan cheese. So this delicious pasta was born of expedience. It was quick and easy to make and very tasty as usual.
Yield:
2 servings
Added:
Tuesday, April 1, 2014 - 6:47am
