Fusilli With Asparagus & Sun Dried Tomato Pesto Recipe

Name: Fusilli With Asparagus & Sun Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fusilli cooked to al dente; 1/4 cup pasta cooking water reserved; 1 bunch asparagus; 6 sun dried tomatoes halves marinated; 2 garlic cloves; 1 handful parsley; 2 tablespoons liquid marinating, from tomatoes; olive oil; salt; pepper

Servings: persons

1/2 pound fusilli cooked to al dente
1/4 cup pasta cooking water reserved
1 bunch asparagus
6 sun dried tomatoes halves marinated
2 garlic cloves
1 handful parsley
2 tablespoons liquid marinating, from tomatoes
olive oil
salt
pepper

1
For the asparagus, remove about an inch off the end and discard. Cut the spears into thirds. In a large saute pan over medium heat, add a drizzle of olive oil and the asparagus. Season with a little salt and pepper. Cook until tender.
2
While the asparagus is cooking you can make the sun dried tomato pesto. This is the same one I made to use on a Turkey, Baby Spinach & Sun Dried Tomato Panini. Add the sun dried tomatoes, garlic, parsley, parsley, the marinade liquid and salt & pepper to a food processor. Pulse until the consistency of your preference, I left mine just slightly chunkier.
3
Into a bowl toss the cooked pasta, the sauteed asparagus and the sun dried tomato pesto. If it seems a little dry, add in a little bit of the pasta water at a time until it is the moistness of your preference.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound fusilli cooked to al dente, 1/4 cup pasta cooking water reserved, 1 bunch asparagus, 6 sun dried tomatoes halves marinated, and more.

Yes, Fusilli With Asparagus & Sun Dried Tomato Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Asparagus & Sun Dried Tomato Pesto

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