Dr. Travis Stork's Pesto Pasta with Spinach, Asparagus, and Cherry Tomatoes

By OshawaBlackBear

Ingredients

• For the Pesto:
• 2 cups fresh basil leaves (from about 2 bunches)
• 1/4 cup pine nuts
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic, chopped
• 2 tablespoons freshly grated Parmesan plus additional for garnish
• 2 tablespoons freshly grated Pecorino Sardo or Parmesan
• 1 teaspoon sea salt
• For the Pasta:
• 12 ounces whole wheat pasta (such as penne or farfalle)
• 1 tablespoon olive oil
• 1 bunch asparagus (about 14 ounces), trimmed and cut into 1 1/2-inch pieces or 1 10-ounce package frozen green peas, thawed
• 1 3/4 cup cherry tomatoes, halved
• 2 cups baby spinach or arugula
• 1 pound boneless, skinless chicken breast, cooked and cut into bite-size pieces (optional)

Preparation

Step 1

Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.)


Prepare pasta: Cook pasta per package directions. Drain and return to pot.


Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.


Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.