1 lb. fresh asparagus, trimmed, cut in 1-inch pieces
1 pint grape tomatoes
2 T. olive oil
Coarse kosher salt, to taste
Fresh ground pepper, to taste
6 oz. Cibo Naturals Basil Pesto
1/3 c. fresh grated Parmesan
1/3 c. kalamata olives, pitted
Preheat oven to 450 degrees. Cook pasta according to directions on the box. While pasta is cooking, prepare the asparagus and tomatoes.
Place trimmed asparagus on a sheet pan. Toss with 1 T. olive oil and spread in a single layer on the pan. Season with salt and pepper. Repeat, using the grape tomatoes on another sheet pan. Roast the asparagus and tomatoes for 10 minutes, or until the asparagus is tender and vibrant green, and until the tomatoes start to brown and begin to split. Remove from oven and set aside until pasta is done.
When pasta is cooked, drain and toss with pesto, asparagus, tomatoes and olives. Top with Parmesan.
This dish may be served hot or at room temperature. Pair with Fantinel Pinot Grigio del Grave.
Eddie's Recipe Tip:
Try using Cibo Naturals Artichoke Lemon Pesto instead of the basil pesto.