Pasta with Sun-Dried Tomato Pesto and Asparagus
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1 pound whole wheat rigatoni or penne
- 1 bunch asparagus (about 1 pound), tough ends removed, cut into 2-inch pieces
- 1 bunch green onions, trimmed and sliced
- 1 clove garlic
- 1/2 cup raw almonds
- 1/2 cup nutritional yeast
- 1/4 cup loosely packed fresh basil, thinly sliced, plus more for garnish
Soak sun-dried tomatoes in 1 cup hot water for 15 minutes to soften.
Drain, reserving soaking liquid.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add pasta and cook until al dente, about 12 minutes.
Drain and set aside.
Preheat the broiler.
Spread asparagus and green onions on a baking sheet.
Place under the broiler, and cook until slightly charred, about 3 minutes.
Shake the pan to turn veggies and char another 2 to 3 minutes on the other side.
Remove from the oven.
To make the sun-dried tomato pesto, place garlic, almonds, rehydrated tomatoes, nutritional yeast and 1/2 cup of the tomato soaking liquid in a food processor.
Pulse until mixture reaches a smooth consistency. If needed, add an extra 2 to 4 tablespoons of warm water or pasta cooking liquid to reach this consistency.
Remove from the food processor and stir in basil.
Combine pasta with asparagus, green onions and pesto.
Garnish with remaining basil and serve.
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- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1 pound whole wheat rigatoni or penne
- 1 bunch asparagus (about 1 pound), tough ends removed, cut into 2-inch pieces
- 1 bunch green onions, trimmed and sliced
- 1 clove garlic
- 1/2 cup raw almonds
- 1/2 cup nutritional yeast
- 1/4 cup loosely packed fresh basil, thinly sliced, plus more for garnish