Name: Asparagus and Tomato Pesto Pasta
Ingredients: 8 ounces uncooked spaghetti or whole-wheat spaghetti; 1 tablespoon Tantillo California Extra Virgin Olive Oil; 1/4 teaspoon crushed red pepper; 2 1/2 cups (2-inch) sliced asparagus; 1 1/2 cups grape tomatoes, halved; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons mixed herb pesto; 2 tablespoons chopped fresh basil; 1/4 cup grated Parmesan cheese

Rating

10390499 724009327645836 3162743478213226423 N Cja

8 ounces uncooked spaghetti or whole-wheat spaghetti

1 tablespoon Tantillo California Extra Virgin Olive Oil

1/4 teaspoon crushed red pepper

2 1/2 cups (2-inch) sliced asparagus

1 1/2 cups grape tomatoes, halved

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons mixed herb pesto

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

Cook pasta according to package directions.Drain pasta in a colander over a bowl, reserving 1/4 cup of the pasta water.

Heat Tantillo California Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat.

Add red pepper and asparagus; cook 5 minutes or until asparagus is crisp-tender.

Add tomatoes and garlic; cook 1 minute. Add pasta, salt, and remaining ingredients; toss well.

Cook 2 minutes or until thoroughly heated, adding reserved 1/4 cup pasta water, if needed. Buon Appetito!

Ingredients