Pesto Pasta
Ingredients:
5 small zucchini (or 8 ounces of pasta)
1 pound asparagus, cut into 1 inch pieces
1/3 cup sundried tomatoes, drained and cut
¾ cup fresh basil
1/3 cup olive oil
3 cloves garlic
3 tablespoons pine nuts
Salt and pepper to taste
Procedure
Start by trimming the asparagus and placing in a small pan, bring to a boil and let cook for about 10 minutes (if using pasta in the dish, cook pasta as directed on package at this point). As the asparagus is cooking, use a vegetti to spiral the zucchini into noodles. Strain the sundried tomatoes and cut into small pieces. While waiting for the asparagus to finish cooking, time to make the pesto! Place basil, olive oil, garlic, and pine nuts to a food processor and pulse until smooth. Drain the asparagus, then return back to the pan. Add zucchini noodles (or pasta), sundried tomatoes, and pesto to the pan with the asparagus and heat for about 8 minutes, allowing the zucchini to cook slightly and the dish to warm throughout.
