Asparagus Pesto Pasta Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 185.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 118.3 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.2 g
- Protein: 7.6 g
View full nutritional breakdown of Asparagus Pesto Pasta Salad calories by ingredient
Introduction
Great for picnic or potluck. Great for picnic or potluck.Number of Servings: 10
Ingredients
-
2 lb fresh Asparagus
2 tbsp Lemon Juice
3 cloves Garlic
1 cup Basil leaves fresh (24 leaves)
1/2 tsp Salt
450 gram(s) Pasta, I use Italpasta Fusilli
16 Cherry Tomatoes
1/2 tbsp Olive Oil
Directions
Boil a large pot of water.
Rinse asparagus and snap off tough bottoms then add to boiling water. Cook up to 4 minutes; just until tender. Remove asparagus from pot but keep water.
Return to boil then add the pasta and cook until al dente.
Reserve 1 c of the water then drain pasta and rinse with cool water.
Add pasta to serving bowl. Add top 3-4 inches of asparagus tips to bowl.
Cut remaining asparagus into 1-2 inch lengths and set aside.
With food processor running add garlic cloves; then (Opt- pine nuts 1/4 c lightly toasted) lemon juice, basil leaves, salt, asparagus pieces (not tops), oil and 4-6 Tb of the reserved water.
Slice tomatoes in half and toss into bowl along with the pesto.
Season to taste and chill.
Serving Size: Makes 10, 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MCNIFFER.
Rinse asparagus and snap off tough bottoms then add to boiling water. Cook up to 4 minutes; just until tender. Remove asparagus from pot but keep water.
Return to boil then add the pasta and cook until al dente.
Reserve 1 c of the water then drain pasta and rinse with cool water.
Add pasta to serving bowl. Add top 3-4 inches of asparagus tips to bowl.
Cut remaining asparagus into 1-2 inch lengths and set aside.
With food processor running add garlic cloves; then (Opt- pine nuts 1/4 c lightly toasted) lemon juice, basil leaves, salt, asparagus pieces (not tops), oil and 4-6 Tb of the reserved water.
Slice tomatoes in half and toss into bowl along with the pesto.
Season to taste and chill.
Serving Size: Makes 10, 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MCNIFFER.