Indulge in a culinary delight that captures the essence of Italian cuisine with our Pesto Pasta featuring Sun Dried Tomatoes and Roasted Asparagus! This vibrant dish is not only a feast for the eyes but also a symphony of flavors that will transport your taste buds straight to the Mediterranean. With just 35 minutes from prep to plate, you can whip up a gourmet meal that’s perfect for a weeknight dinner or an elegant gathering. Ready to impress your family and friends with a dish that’s as delicious as it is colorful? Let’s dive into this mouthwatering recipe that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces pasta of choice
- 1 cup pesto
- 1 cup sun dried tomatoes, chopped
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the asparagus roasts evenly and becomes tender while you prepare the rest of the dish.
- Prepare the asparagus by trimming the tough ends. You can do this by holding the asparagus stalk and bending it gently until it snaps at its natural breaking point. This will remove the woody part of the stalk.
- Place the trimmed asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss the asparagus to ensure it is evenly coated with the oil and seasonings.
- Roast the asparagus in the preheated oven for about 15-20 minutes, or until it is tender and slightly caramelized. Make sure to check for doneness around the 15-minute mark, as cooking times may vary based on the thickness of the asparagus.
- While the asparagus is roasting, bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water and then drain the pasta. Do not rinse the pasta, as this will wash away the starch that helps the sauce adhere.
- In a large mixing bowl, combine the drained pasta with the pesto, chopped sun dried tomatoes, and the remaining tablespoon of olive oil. Toss everything together until the pasta is evenly coated with the pesto.
- If the pasta seems too dry, add a little of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Once the asparagus is done roasting, remove it from the oven and let it cool slightly. Cut the asparagus into bite-sized pieces and add them to the pasta mixture. Toss gently to combine.
- Season the pasta with additional salt and pepper to taste. Serve warm, garnished with extra sun dried tomatoes or a sprinkle of grated Parmesan cheese if desired.
Tips
- Choose the Right Pasta: While any pasta will work, opt for shapes like fusilli or penne that hold onto the pesto and sun dried tomatoes beautifully.
- Perfectly Roasted Asparagus: Keep an eye on your asparagus while it roasts. The ideal texture is tender with a slight crispness, so check for doneness around the 15-minute mark.
- Reserve Pasta Water: Don’t forget to save some of the pasta cooking water! This starchy liquid is a secret weapon for achieving the perfect sauce consistency.
- Customize Your Pesto: Feel free to experiment with different types of pesto, such as basil, arugula, or even sun dried tomato pesto for an extra flavor kick.
- Add a Protein Boost: For a heartier meal, consider adding grilled chicken or shrimp to the pasta mix for an added protein punch.
- Garnish for Flair: Elevate your dish with a sprinkle of grated Parmesan cheese or a handful of fresh basil leaves just before serving for a burst of freshness.
- Meal Prep Friendly: This dish is great for meal prepping! Make a larger batch and store it in the fridge for quick lunches throughout the week.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 18g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 10mg
