ALEXIA'S FARFALLE PESTO PASTA (ASPARAGUS & TOMATOES)
Farfalle tossed with pesto, blanched asparagus, grape tomatoes, and pecorino.
"Now that's Italian!" - Alexia
Ingredients
- 2 cups Pesto Sauce (homemade or store-bought)
- 1 lb. Farfalle Pasta
- Grated Pecorino Romano Cheese (to taste)
- 2 packages Grape Tomatoes, halved
- 1 bunch Fresh Asparagus, trimmed and cut into 1/2-inch pieces
- 1/2 cup Reserved Pasta Water
- Garlic Salt (to taste)
- Garlic Powder (to taste)
- Cracked Black Pepper (to taste)
- Salt (to taste)
- Fresh Basil (for garnish)
Instructions
Prepare the Asparagus
Wash the asparagus and break off the woody bottom stems. Steam for a few minutes until bright green, then cut into 1/2-inch pieces and set aside.
Prep the Tomatoes
Wash the grape tomatoes and slice them in half. Set aside.
Cook the Pasta
Bring a large pot of salted water to a rapid boil. Add the farfalle pasta and cook until al dente. Before draining, reserve 1/2 cup of the pasta water.
Combine with Pesto
Drain the pasta and transfer to a large bowl. Once slightly cooled, fold in the pesto sauce, reserved pasta water, and grated Pecorino Romano cheese.
Add Vegetables and Seasoning
Add the halved tomatoes and asparagus. Season to taste with garlic salt, garlic powder, and cracked black pepper. Toss gently to combine.
Serve and Enjoy
Top with more grated Romano cheese and fresh basil. Serve warm or at room temperature for a fresh, vibrant pasta dish!
Optional – Make Fresh Pesto
In a food processor, combine 3 cups fresh basil, 1 cup parsley, 3 cloves garlic, 1/4 cup pine nuts, 1/2 cup grated Romano cheese, 1/4 cup Parmesan, 1 tsp salt, cracked black pepper to taste, and 1/2 cup olive oil. Blend until smooth. Store in the fridge up to 7 days or freeze for later use.