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Asparagus Pasta with Pesto




Source of Recipe


CFI


List of Ingredients




8 oz pasta noodles of your choice

1 cup chopped or sliced asparagus (use only the tender half or tips)
3 cloves garlic, squished and chopped, or minced

1/4 to 1/2 cup olive oil(do not substitute)

1/8 cup chopped onion (red or yellow)

1/4 to 1/2 cup fresh basil, finely chopped

grated Parmesan cheese

Recipe



Sauce

Quick Pesto: Saute garlic, and onion in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:

Add 1 to 2 cups additional water

Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread. This pesto recipe makes 2 to 4 servings depending on appetite.

Asparagus in this recipe can be substituted with broccoli, string beans or zucchini.