Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus requires only a few ingredients, and is ready to serve in less than thirty minutes.  The flavors of the asparagus and sun dried tomatoes are delightfully enhanced by the fresh basil and garlic and who doesn't love the sweet aroma of pesto in the kitchen.  Pesto is a great addition to any dish, but here, it turns an ordinary meal into a flavor feast.  Serve with a salad, and you have a scrumptious, nutritious meal.  Vegan, gluten free and dairy free.

Recipe

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

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Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 56 minutes mins

Servings 4 -6 servings

Calories/serving 334 kcal

Ingredients

 

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Pasta

• ▢ 8 ounces of brown rice gluten free pasta
• ▢ ½ cup sun dried tomatoes
• ▢ 1 cup cooked asparagus
• ▢ 1 tablespoon olive oil

Pesto

• ▢ 1 cup fresh basil
• ▢ 1 cup raw cashews
• ▢ 5 cloves garlic
• ▢ ½ teaspoon sea salt
• ▢ ¼ cup pine nuts
• ▢ ½ cup water
• ▢ ½ cup olive oil

Instructions

 

Basil Pesto

• Add all ingredients to high speed blender and blend until smooth.

Pasta

• Boil pasta in salted water and drain and return to pot
• Saute asparagus and sun dried tomatoes in olive oil
• Add asparagus and sun dried tomatoes to pasta and gently stir
• Add Basil Pesto and mix
• Top with basil and pine nuts

Nutrition

Serving: 1gCalories: 334kcal

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