Asparagus and Cherry Tomatoes with Pesto on Farfalle Pasta
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.
Instructions
- 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.