Asparagus Pesto Pasta

  • Prep 10 min
  • Total 30 min
  • Servings 2

Ingredients

  • 1 cups small pasta shells
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
  • 2 cloves garlic
  • 1/4 cup almonds, toasted
  • 1/2 cup parmesan cheese
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil

Steps

  • 1
    Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and pat dry. KEEP THE WATER (do not drain). Let cool 5 minutes.
  • 2
    Once the asparagus has cooled, transfer it to a food processor. Add the garlic, almonds, cheese, salt and pepper. Pulse until combined. With the motor running, add the olive oil until you get a pesto consistency. Taste and salt if needed.
  • 3
    In the meantime, bring the water back to a boil and cook the shells until al dente, about 6 minutes.
  • 4
    Drain and toss with asparagus pesto. Serve hot or at room temperature.

No nutrition information available for this recipe
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