Asparagus And Cherry Tomatoes With Pesto On Farfalle Pasta

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.