Asparagus Pesto Pasta

I’m a sucker for asparagus, and I’m an even bigger sucker for pesto. So naturally a combination of the two is mind-blowing. It’s not only blending two of my weaknesses, but it’s offering them both in a healthy and low fat way! The great part is that due to the moistness of the asparagus, you don’t feel the need to use as much oil as you would use in a traditional pesto.  And, the union of the asparagus and basil provides a unique and creamy sauce that will inspire! Top off the dish with finely chopped tomatoes, and you’ve got a well rounded and quite enjoyable pasta salad fit for any summer event or side dish at home! 

2 pounds asparagus, washed and trimmed

3 cloves garlic, halved and stemmed

¼ cup pine nuts (or walnuts)

1 cup loosely packed basil leaves

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon chili flakes

½ tablespoon balsamic vinegar

3 tablespoons nutritional yeast (or parmesan cheese if you’re not vegan)

½ teaspoon salt

½ teaspoon pepper

1 pound spiral pasta

2 medium tomatoes

In a large pot, bring 4-5 cups of water to a boil.

Add asparagus and cook for about 4 minutes, or until tender. (If not all asparagus is submerged, add additional water.)
Remove asparagus with tongs and rinse with cool water. Keep the water to boil the pasta in.

Cook pasta according to package directions.

Once cooked, put in a large mixing bowl to cool.

Trim top 3 inches of asparagus and place the tips in the bowl that contains the pasta.

Cut the remaining asparagus into thirds and set aside.

Combine garlic and pine nuts in a food processor, and chop until fine.

Add lemon juice, basil, salt, yeast, oil, chili flakes, and asparagus with pine nut and garlic blend.

Pulse until smooth, adding water by the tablespoon until desired consistency is reached.

Dice the tomatoes and remove the seeds.

Combine pasta, pesto, and tomatoes, and toss until pasta is fully coated.