Recipe by

Visit website

This post is in partnership with Cavit Wines.  All views are my own. You guys.  How is it Memorial weekend already? I'm not at all mad about it.  I'm so ready for a weekend of


Total time

45 minutes

Cuisines

Italian

Courses


Ingredients

  • 1 lb whole grain bowtie pasta
  • 1 lb asparagus, trimmed and cut into 3-inch pieces
  • 0.5 cup cooked spring peas
  • 0.25 cup fresh Parmesan + more for garnish
  • 2 tbsp pine nuts
  • 3-4 cloves garlic
  • 0.25 cup fresh basil + more for garnish
  • splash fresh lemon juice
  • 0.5 - ¾ tsp. coarse salt
  • 0.25 - ½ tsp. ground black pepper
  • 0.5 cup extra virgin olive oil
  • 1 pt. cherry tomatoes
  • 1 cup mini fresh mozzarella balls

Method

  1. Cook pasta per package directions. Drain and set aside. In the same pot, bring 4 cups water to a boil. Add asparagus, reduce to a simmer and cook 7-8 minutes, until asparagus is very tender. Remove from the water and allow to slightly cool. In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, pine nuts, garlic, basil, lemon juice and a generous pinch of salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary. Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate for at least one hour. If pasta is dry, toss with extra olive oil. Garnish with Parmesan cheese and basil. Serve.
Contains allergens

✅ Egg

✅ Nut

✅ Dairy