Pesto Asparagus and Sun-Dried Tomato Pasta
Treat yourself to a vibrant and flavourful meal with this pesto asparagus and sun-dried tomato pasta. Quick to make and packed with fresh, zesty ingredients, it’s the perfect dish for a weeknight dinner with the family!
Servings: 4
Tools Needed: Cheese grater, 1 large frying pan, 1 large pot, cutting board
Cook Time: 30 minutes
Ingredients
- 12 ounces (340 g) pasta of your choice (linguine, fusilli, or penne work well)
- 1 tablespoon olive oil
- 1 medium bunch of asparagus, trimmed and cut into 1-inch pieces
- 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese (optional, for serving)
- 1 cup of homemade Pesto – See full instructions here
- Salt and freshly ground black pepper, to taste
- Fresh basil, chopped (optional, for garnish)
- Option: Add 1 tablespoon of chili flakes for some heat
- Option: Add 2-4 seasoned and grilled chicken breasts for some protein
Instructions:
step 1. cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
step 2. sauté the vegetables
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the asparagus and onion, season with salt and pepper. Sauté for about 3-4 minutes, or until the asparagus is tender but still bright green.
Stir in the chopped sun-dried tomatoes and garlic, cooking for another 1-2 minutes until fragrant.
step 3. toss everything together
Add the pesto (start with half and add more as needed). If the sauce feels too thick, add ½ a cup of reserved pasta water to thin it out. Bring to boil and let simmer for 2 minutes.
Remove from heat and add ½ cup of grated parmesan cheese. Taste and adjust seasoning, adding salt and pepper as needed.
Add the cooked pasta to the skillet with the sauce and veggies.
step 4. serve
Divide the pasta into bowls and sprinkle with remaining Parmesan, if desired. Garnish with fresh basil for an extra touch of flavour and colour.
Serve warm and enjoy!
tips for success
- Choosing Pasta: Use a shape that can hold the sauce, like fusilli or penne. If you’re feeling fancy, fresh pasta is also a great option.
- Blanching Option: If you prefer, you can blanch the asparagus in the boiling pasta water for about 2 minutes instead of sautéing it.
- Substitutions: Feel free to use store-bought pesto in a pinch, though homemade will always taste fresher. Swap asparagus for another vegetable like zucchini if desired.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a little olive oil or butter to loosen the sauce.
