This is my favorite pesto pasta; its easy to make, and only takes half an hour. If you’re looking for a quick, fool-proof dinner that has all the hearty goodness of a homemade italian meal, this is it. If you aren’t a fan of asparagus you can use squash instead. Roasted tomatoes and pesto were made for each other.
I’m not very precise about how I prepare things sometimes but that’s okay in this case. I just pick up big handfuls of asparagus and break them off all at once. None of this one at a time business. Not only does it save a little time but it’s kind of gratifying. It makes me feel like one of those seasoned chefs that can chop an onion perfectly in 20 seconds, except it takes a lot less skill.
I know that pesto already has cheese in it but I had to add more of course. More is more when it comes to cheese, no?
Pesto Pasta with Asparagus and Cannellini Beans
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 12 stalks asparagus (approximately)
- 20 cherry or grape tomatoes (approximately)
- 6oz penne pasta
- 1/2 cup cannellini beans (drained)
- 3/4 cups pesto
- 2 tablespoons olive oil
- salt & pepper to taste
|1.||Preheat oven to 450°f. Bring a pot of water to boil.|
|2.||While waiting for the water to boil, prepare asparagus by breaking off the white ends and discarding them. Then break remaining part in half. Arrange Asparagus and tomatoes on a foil-lined pan or baking dish and sprinkle them with olive oil. Top with salt & pepper.|
|3.||Boil noodles according to package directions. Roast asparagus and tomatoes for 15 minutes. When there is a minute left of boiling time add drained cannellini beans to the water.|
|4.||Drain noodles & beans. Add back to pot. Add roasted vegetables. Add pesto and mix carefully.|