Pesto Asparagus And Sun-Dried Tomato Pasta

Say hello to this vibrant Pesto Asparagus and Sun-Dried Tomato Pasta that's bursting with fresh flavors! Whip up this easy, scrumptious dish for a weeknight dinner that'll leave everyone craving more.

Instructions

1. 1

   Preheat oven to 425˚F/220˚C.

2. 2

   In a large pot, bring 4 quarts of water to a rolling boil.

3. 3

   Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.

4. 4

   In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.

5. 5

   Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.

6. 6

   In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.

7. 7

   Enjoy!

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