Roasted Asparagus Pesto Pasta Recipe
Oh how I love pesto, but with a son with severe nut and chickpea allergies, I can never make it in my house. I was craving pesto last week, and explored a new way to make pesto without the nuts/peas. What I found was the most genius recipe, and oh so delicious – Roasted Asparagus Pesto Pasta!
This is sneaky chef at its best. If your kids won’t eat asparagus – this is your solution!
Ingredients:
- 1 pound of asparagus. I used purple asparagus, but green will work fine.
- 1 Package of cherry or grape tomatoes
- 1/4 cup of olive oil
- 1/2 cup of basil leaves
- 2 Tbl. of Parmigiano-Reggiano cheese
- 1 Package of spaghetti (your choice)
- Salt and Pepper
Directions:
- Heat the oven to 425.
- On a foil lined cookie sheet, add the tomatoes and asparagus.
- Drizzle olive oil over the tomatoes and asparagus, and then sprinkle with salt and pepper.
- Cook for 20 minutes.
- While the vegetables are roasting, cook the pasta per the package instructions.
- When the vegetables are done, cut the tops off the asparagus, and reserve the tops for later.
- In a blender add the bottoms of the asparagus, cheese, remaining olive oil (you might need more) and basil. Blend until it is like a paste.
- Then mix pasta, sauce, tomatoes, and asparagus tops together.
- Feel free to add more cheese if you desire – Serve!!
[amd-zlrecipe-recipe:5]
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