Recipe Details

Summary

Name: Asparagus Pasta Col Pesto

Category: Italian

3 cloves garlic, minced

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

1 cup chopped or sliced asparagus (use only the tender half

or tips)(asparagus can be substituted with broccoli,

string beans (green beans) or zucchini)

1/8 cup chopped onion (red or yellow)

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

8 ounces pasta noodles of your choice

grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil 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 pesto sauce over the top,

tossing lightly to coat. Top with parmesan cheese and serve. You can also

serve the pasta direct from the cooking pot to the plates and then add the

pesto. This eliminates having to wash another bowl. Serve with French bread

and have additional parmesan cheese available at the table.