Asparagus and Cherry Tomatoes with Pesto on Farfalle Pasta
By: Tom and Anita Morgan
Published: Tuesday, April 1, 2014 - 6:47am

Ingredients




6 oz Farfalle (bow tie) pasta
1/2 bunch of thin organic asparagus, cut to 5 - 6 inch lengths
20 organic cherry tomatoes
1/2 jar of pesto sauce
1/8 C of roasted or sauteed pine nuts (pignolis)
1 T extra virgin olive oil
3 T fresh grated Parmesan cheese

Preparation

1 1. Warm the pesto sauce in a small pot on the stove. When it starts to bubble, turn it off and cover to keep warm. 2 2. Boil the Farfalle pasta in oiled and salted water until al dente (10 - 11 minutes). 3 3. While the pasta is cooking, saute the asparagus over medium heat in the olive oil in a 10 inch pan for 3 to 4 minutes. Reserve in a warm oven with the plates. 4 4. Place the tomatoes in the pan and saute until they start to wrinkle (about 4 - 5 minutes). Then reserve with the asparagus. 5 5. When the pasta is cooked, drain and shake dry in a colander and serve.

About

We often have a craving for a pasta dish. We start by searching the frig and pantry for ingredients. We found Farfalle pasta, some organic cherry tomatoes, some organic asparagus, a partial jar of Pesto sauce, some pignolis that we had sauteed (pan roasted), some fresh basil and a block of Parmesan cheese. So this delicious pasta was born of expedience.  It was quick and easy to make and very tasty as usual.