Ingredients
3garlic cloves
15asparagus spears
1tspolive oil
1tspsalt,to taste
1tsppepper,to taste
8ozpenne pasta
4cupsfresh basil leaves
⅓cuppine nuts
2garlic cloves
½cupolive oil
½cupparmesan cheese
1tspsalt
½cupsun-dried tomato
½cupparmesan cheese,optional
Preparation
Preheat the oven to 425 degrees F.
In a large pot, bring 4 quarts of water to a rolling boil.
Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet.
Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated.
Bake for 10 minutes.
In the boiling water, cook the penne for 10 to 12 minutes, or until al dente, and drain.
Using a blender or food processor, blend the basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in the Parmesan and salt and blend.
In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto of about 3 hefty tablespoons.
Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!
