Asparagus Pesto Pasta with Roasted Tomatoes
Asparagus Pesto Pasta with Roasted Tomatoes. Ok so this is one of our classic pasta dishes of summer. It’s a favorite and a classic staple in our house. All that homemade asparagus and toasted almond pesto topped with asparagus tips and roasted cherry tomatoes. Garnish with fresh basil leaves and red pepper flakes. Alllll the summer colors and flavors in one bowl of pasta goodness…and since it’s Thursday have a fun beachy cocktail to pair !! Cheers !!
So today is a bit stormy at the beach. Like I mentioned yesterday, I was meant to take off work, but I really want the perfect weather for a day off and today just wasn’t it. But that’s ok because I am off tomorrow since it’s Friday AND we made this delicious dish instead. And a fun, colorful, vibrant pasta dish always makes a stormy day better.
This is definitely one of our go to summer pastas. We have made it before and I am sure we will definitely be making it again. It’s one of those recipes from years ago and there is just something so good about it that it stuck around.
This dish is coated in a creamy homemade asparagus and toasted almond pesto. It’s topped with roasted cherry tomatoes, asparagus tips, toasted almonds, fresh basil, and red pepper flakes. It’s one of those melt in your mouth with summer flavors kind of pastas and it’s pretty simple to make.
Also I am super excited for this weekend. We have lots of exciting plans which I will get into in my next few blog posts, so stay tuned !! Cheers to the last July weekend !!
Ingredients
2 pounds asparagus
16 ounces cherry tomatoes
1/4 cup + 1/3 cup olive oil
1 cup sliced almonds
1/3 cup Parmesan cheese
1/2 cup fresh basil leaves
1 1/2 pounds long-cut pasta
salt and pepper
red pepper flakes
Directions
Trim the asparagus and drizzle with 2 tablespoons of olive oil. Place on a baking sheet lined with parchment paper. Sprinkle with salt and pepper and roast in 425 degree oven for 10 mins. Remove and set aside to cool. Meanwhile do the same with the tomatoes, roasting until they burst for about 10 minutes. Set aside. Roast the sliced almonds for another 10 minutes until golden.
Chop the asparagus saving the tips. Set them aside with the tomatoes and 2 tablespoons of almonds.
Place asparagus stems in a food processor with basil, Parmesan, remaining almonds, 1/3 cup of olive oil, salt, and pepper. Process until smooth.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pesto sauce to the pasta, adding water as needed. Serve topped with almonds, asparagus tips, roasted tomatoes, fresh basil, and red pepper flakes.
