Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus Recipe

This unique pesto pasta with sun dried tomatoes and roasted asparagus is a game-changer for me. I love how the crunchy asparagus contrasts with the vibrant, herby pesto. It packs a punch of flavor with every bite, making it a stellar option for a fresh, tasty twist on classic pasta.

I love whipping up this recipe because it’s simple and nutritious at the same time. I think using 12 oz of pasta like penne really works well since it holds the pesto sauce perfectly.

I roast 1 lb of trimmed asparagus with a bit of extra virgin olive oil and a squeeze of lemon which not only brings out its natural flavor but also gives it vitamins and fiber rich goodness. I use 2 cups of fresh basil leaves, 1/3 cup pine nuts, and 3 minced garlic cloves to make a zesty pesto.

Mixed with 1/2 cup grated Parmesan cheese and 1/2 cup chopped sun dried tomatoes in oil, the result is like your classic Asparagus Tomato Pasta tossed in a pesto perfect meal. I also love calling it a kind of Asparagus Tomato Parmesan dish or a Sundried Tomato Pesto Pasta dish since it reminds me of my early experiments with roasted tomatoes and asparagus.

Enjoy every nutritional bite!

Why I Like this Recipe

I really like this recipe cause the pasta shapes, like penne or fusilli, hold the creamy pesto sauce so well and make every bite packed with flavor. I also love how the homemade basil pesto comes out so fresh and zesty, with just the right amount of pine nuts crunch and garlic punch. The roasted asparagus, with its slightly charred edge, gives the dish a cool smoky taste that really surprises me every time I make it. And the chopped sun dried tomatoes add a sweet tang that balances the richness perfectly, making it a dish that always makes me feel like I’m eating something special.

Ingredients

• Pasta: Carbohydrate base that holds the sauce well and gives energy.
• Asparagus: Rich in fiber and vitamins, adds a fresh, crisp bite.
• Basil: A fresh herb that brightens up the flavors and offers antioxidants.
• Pine Nuts: Provide healthy fats, protein, and a subtle nutty flavor.
• Garlic: Adds a sharp, savory kick that boosts the overall taste.
• Olive Oil: Offers a smooth texture with heart-healthy monounsaturated fats.
• Sun Dried Tomatoes: Deliver a tangy sweetness and vibrant color to the dish.

Ingredient Quantities

• 12 oz pasta (I like penne or fusilli because they hold the sauce really well)
• 1 bunch asparagus (about 1 lb) trimmed
• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 3 garlic cloves minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil (youll need some for the asparagus and some for the pesto)
• 1/2 cup sun dried tomatoes in oil, drained and chopped
• Salt to taste
• Freshly ground pepper to taste
• Optional: a squeeze of lemon juice for the roasted asparagus

How to Make this

1. Preheat your oven to 400°F. Toss the trimmed asparagus in a little olive oil, salt, pepper, and if you like, a squeeze of lemon juice. Spread them out on a baking sheet.

2. Roast the asparagus in the oven for about 12 to 15 minutes, until they are tender and a bit charred on the edges.

3. While the asparagus roasts, bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions.

4. In a food processor, combine the basil leaves, pine nuts, minced garlic, grated Parmesan, and about 1/2 cup (or so) of extra virgin olive oil. Blend everything until it’s smooth enough, but don’t worry if there’s still a little bit of texture.

5. Season the pesto with salt and freshly ground pepper to taste.

6. Add the chopped sun dried tomatoes to the pesto and pulse a few times until they are mixed in but still a bit chunky.

7. Once the pasta is cooked, drain it well and return it to the pot.

8. Pour the pesto over the hot pasta and mix really well so the sauce coats all the noodles evenly.

9. Gently toss in the roasted asparagus, trying not to break them too much.

10. Taste and adjust the seasoning with extra salt and pepper if needed. Serve warm and enjoy your Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus!

Equipment Needed

1. Oven – Needed for preheating to 400°F and roasting the asparagus
2. Baking sheet – To spread out the asparagus for roasting
3. Large pot – For boiling water to cook the pasta until al dente
4. Colander – To drain the pasta after cooking
5. Food processor – For blending basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil into a smooth pesto
6. Knife and cutting board – To trim the asparagus, mince garlic, and chop sun dried tomatoes
7. Measuring cups – For measuring ingredients like olive oil and Parmesan cheese
8. Spatula or large spoon – To mix and toss the pasta with the pesto and roasted asparagus

FAQ

• Q: Can i use a different type of pasta?
  A: Sure, you can use whatever pasta you’ve got on hand. I like penne or fusilli ’cause they hold the pesto nice, but spaghetti or linguine works fine too.
• Q: Do i need to roast the asparagus separately?
  A: Yeah, you do. Roast the asparagus by itself till it’s tender and a bit crispy, then mix with the pasta after cooking.
• Q: Can i switch out the pine nuts for something else?
  A: Definitely. Walnuts or almonds can be a good alternative if you dont have pine nuts. They might change the flavor a bit, but its still delish.
• Q: Is it necessary to blend all the pesto ingredients together?
  A: For sure, blending helps get that smooth consistency. Just be careful to add the olive oil slowly if you want a more even blend.
• Q: What does the lemon juice do for the asparagus?
  A: A squeeze of lemon adds a nice tangy kick that brightens up the roasted asparagus. Its totally optional, but i think it really enhances the flavor.

Pesto Pasta With Sun Dried Tomatoes And Roasted Asparagus Recipe Substitutions and Variations

• If you dont have pine nuts, try using walnuts or slivered almonds for that nutty crunch.
• Instead of extra virgin olive oil, you can use avocado oil or a lighter olive oil; the taste might be a bit different though.
• If Parmesan cheese is hard to come by, go for Pecorino Romano for a saltier kick.
• Can’t find sun dried tomatoes in oil? Roast some fresh tomatoes or use jarred ones in olive oil as a substitute.

Pro Tips

1. Try saving a cup of the pasta water before draining it because adding a bit of that starchy water to your pesto helps bind the sauce to the noodles better.
2. Toast the pine nuts in a dry pan over medium heat for a couple of minutes. It brings out a nuttier flavor that makes the pesto even more tasty.
3. Make sure you don’t overcook your asparagus, even if it’s tempting to leave it in the oven longer. Overdone asparagus can get mushy and lose its bite.
4. If you like a bit of extra tang, consider adding a little lemon zest into the roasted asparagus before tossing them in with the pasta. Enjoy experimenting!