Penne Pesto Pasta with Asparagus
Creating to-die-for pesto with asparagus may very well inspire you to find many new green veggies to transform into the nutty, garlicky, creamy sauce! Pesto is esily one of the most popular sauces across all of Italy, and in addition to its simplicity and great flavor, it will never leave you wanting for a more exciting mouthful.
2 bundles of green asparagus (rough bottom parts cut off)
1/2 cup of chopped green onions (green parts)
1/2 cup of spinach
1 cup of grated Parmigiano-Reggiano cheese (Please use good cheese!)
1/2 cup of Greek yogurt
6 cloves of minced garlic
1/2 teaspoons of Seasonallo Salt
1/4 cup of almonds
3 – 5 tablespoons of Raimondo Winery Basil Olive Oil
1 box of penne pasta
Line a baking tray with foil and layer half of the asparagus on the tray. Sprinkle with olive and salt to your taste. Bake in the oven at 350 degrees for about 12 minutes, or grill them for about the same time. Cut in 2 inch pieces and set aside.
Take the rest of the asparagus and cut in half and put in a food processor. Pulse. Add the following in the food processor: green onions, Parmigiano-Reggiano cheese , minced garlic, salt, almonds, and olive oil. Pulse until all blended. Next add the yogurt and more salt or cheese to your liking. Cook penne pasta. Fold sauce into pasta and top with the cooked asparagus tops. Sprinkle with cheese.