my favorite pesto pasta

Pesto Pasta with Asparagus and Cannellini Beans

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.

my favorite pesto pasta

pesto pasta

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.

my favorite pesto pasta

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

Serves 3-5
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 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

Directions

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.

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