INGREDIENTS:
15 asparagus spears
1 Tbsp. olive oil
Salt, to taste
Pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan
1 tsp salt
1/2 cup sun-dried tomatoes
Optional:
Parmesan cheese
Salt, to taste
Pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan
1 tsp salt
1/2 cup sun-dried tomatoes
Optional:
Parmesan cheese
PREPARATION:
Preheat oven to 425˚F/220˚C.
In a large pot, bring four quarts of water to a rolling boil.
Remove the woody ends of the asparagus & discard. Cut the remaining spears into quarters & 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.
In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
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.
In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about three hefty tablespoons). Toss together and serve hot or cold & top with parmesan cheese. Enjoy!
Preheat oven to 425˚F/220˚C.
In a large pot, bring four quarts of water to a rolling boil.
Remove the woody ends of the asparagus & discard. Cut the remaining spears into quarters & 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.
In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
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.
In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about three hefty tablespoons). Toss together and serve hot or cold & top with parmesan cheese. Enjoy!
