Asparagus Pesto Pasta Salad
Ingredients
The pasta
-
1
pound
whole grain bowtie pasta
The vegetables
-
1
pound
asparagus, trimmed and cut into 3-inch pieces
-
½
cup
cooked spring peas
-
1
pint
cherry tomatoes, quartered
The cheese
-
¼
cup
fresh Parmesan + more for garnish
-
1
cup
mini fresh mozzarella balls
The pesto
-
2
tablespoons
pine nuts
-
3-4
cloves
garlic, peeled
-
¼
cup
fresh basil + more for garnish
-
Splash
fresh lemon juice
-
¾
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
½
cup
olive oil
Instructions
- Cook pasta according to package directions, then drain and set aside.
- In the same pot, boil 4 cups of water and add asparagus, simmering for 7-8 minutes until tender. Remove and cool slightly.
- In a food processor, blend asparagus, spring peas, Parmesan, pine nuts, garlic, basil, lemon juice, salt, and pepper. Drizzle in olive oil until desired consistency is reached.
- Toss the asparagus pesto with the bowtie pasta, then stir in tomatoes and fresh mozzarella.
- Refrigerate for at least one hour. If the pasta is dry, add extra olive oil. Garnish with Parmesan and basil before serving.
Nutrition Facts (estimated)
Servings
12
Calories
267
Total fat
12g
Total carbohydrates
32g
Total protein
8g
Sodium
87mg
Cholesterol
0mg
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