Asparagus Pesto Pasta

By á-2700

Paula Deen. This dish can be served warm or chilled.

Ingredients

• 1/2 tsp. salt
• 1 pound fresh asparagus, trimmed
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup pine nuts, lightly toasted
• 1/2 cup plus 2 Tbsp. extra-virgin olive oil
• 3 cloves garlic
• 1/2 tsp. kosher salt
• 1 (16 oz) box farfalle pasta, cooked, drained and rinsed
• 1 pint grape tomatoes, halved
• 3/4 cup cooked asparagus tips (optional)
• Freshly grated parmesan cheese

Preparation

Step 1

In a Dutch oven, add water to a depth of 3/4-inch; add 1/2 tsp. salt to water. Place a steamer basket in Dutch oven; add asparagus. Bring water to a boil; cover, reduce heat, and simmer 5-7 mins. or until crisp-tender. Plunge cooked asparagus into a bowl of ice water to stop the cooking process. Cut asparagus spears into thirds.

In the work bowl of a food processor, place asparagus, 2/3 cup parmesan cheese, pine nuts, olive oil, garlic and 1/2 tsp. kosher salt; process until almost smooth.

In a large serving bowl, combine asparagus pesto, cooked pasta, tomatoes, and, if desired, asparagus tips. Serve with additional parmesan cheese.