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Asparagus Pesto Pasta with Roasted Tomatoes Recipe

Asparagus Pesto Pasta with Roasted Tomatoes Recipe
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★★★★★

5 from 24 reviews

A vibrant and flavorful Asparagus Pesto Pasta with Roasted Tomatoes combines tender asparagus, sweet caramelized cherry tomatoes, and aromatic basil pesto tossed with your choice of pasta. Perfect as a light yet satisfying meal, enhanced with Parmesan cheese and fresh basil for garnish, and adaptable for both vegetarian and vegan diets.

Ingredients

Scale

Pasta and Vegetables

  • 8 oz Penne or Fusilli Pasta
  • 1 bunch Asparagus, trimmed and cut into bite-sized pieces
  • 2 cups Cherry Tomatoes, halved

Sauce and Seasonings

  • 1 cup Basil Pesto (homemade or store-bought)
  • 2 tbsp Olive Oil
  • 1/4 tsp Red Pepper Flakes
  • Salt and Black Pepper, to taste

Toppings and Garnish

  • 1/2 cup Parmesan Cheese (or nutritional yeast for vegan option)
  • 1/4 cup Fresh Basil Leaves
  • 1 cup Protein Additions (grilled chicken, chickpeas, or preferred protein)

Instructions

  1. Prepare the Oven and Vegetables: Preheat your oven to 400°F (200°C). Wash and trim the asparagus, cutting into bite-sized pieces, and halve the cherry tomatoes.
  2. Roast the Tomatoes: Place the halved cherry tomatoes evenly on a baking sheet. Drizzle with olive oil, season with salt, pepper, and red pepper flakes. Roast in the oven for about 20 minutes until caramelized and tender.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, approximately 8–10 minutes. Reserve one cup of pasta water, then drain the pasta.
  4. Combine and Toss: In a large mixing bowl, combine the cooked pasta with the roasted tomatoes and fresh asparagus. Fold in the basil pesto, adding reserved pasta water gradually to reach your desired sauce consistency.
  5. Add Protein and Garnish: Stir in your choice of protein additions, like grilled chicken or chickpeas. Serve in bowls garnished with Parmesan cheese or nutritional yeast and fresh basil leaves. Optionally, drizzle with extra olive oil or balsamic glaze.

Notes

  • For a vegan version, use nutritional yeast instead of Parmesan cheese.
  • You can substitute the asparagus with green beans or zucchini if preferred.
  • Adjust the red pepper flakes according to your spice tolerance.
  • Reserve pasta water helps in binding the pesto sauce to the pasta smoothly.
  • Use gluten-free pasta to make this recipe gluten-free if needed.

Nutrition

Keywords: asparagus pesto pasta, roasted cherry tomatoes, basil pesto pasta, vegetarian pasta recipe, spring pasta dish, easy pesto pasta

Find it online: https://thedishspot.com/asparagus-pesto-pasta-with-roasted-tomatoes-recipe/