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Asparagus & Tomato Pesto Pasta

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Bright, tender asparagus marries sunny, springlike qualities with traditional Italian ingredients in this vibrant, flavorful dish. 


12 oz. farfalle, cavatappi or fusilli pasta

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. basil pesto

1/3 c. fresh grated Parmesan

1/3 c. kalamata olives, pitted

To Prepare

Preheat oven to 450 degrees.

Cook pasta according to directions on the box. While pasta is cooking, prepare the asparagus and tomatoes as described above.

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.   

To Serve

This dish may be served hot or at room temperature.

Eddie's Recipe Tip:

Find the freshest basil pesto in our cheese case—or jarred varieties in our pasta aisle. Add a fresh squeeze of lemon over top when enjoying at room temp.