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Asparagus Pesto Pasta Salad

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Fusilli pasta salad with tomatoes, basil and mozzarella tossed with fresh asparagus-pea pesto.

Ingredients

Units Scale
  • 1–pound fusilli pasta (I used 2 8-ounce boxes of Andean Dream Organic Fusilli Pasta)
  • 1–pound asparagus, trimmed and cut into 3-inch pieces
  • 1/2 cup cooked spring peas
  • 1/4 cup fresh Parmesan + more for garnish
  • 2 tablespoons walnuts or pine nuts
  • 3–4 cloves garlic, peeled
  • 1/4 cup fresh basil + more for garnish
  • Zest and juice of 1 medium lemon
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 pints cherry tomatoes, halved
  • 8 ounces mini fresh mozzarella balls
  • Freshly cracked black pepper, for garnish

Instructions

  1. Cook pasta per package directions. Drain; set aside.
  2. In the same pot, add asparagus. Add enough cold water to cover asparagus. Bring to a boil; reduce to a simmer; cook 7-8 minutes, until asparagus is very tender. Drain; allow to slightly cool.
  3. In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, walnuts or pine nuts, garlic, basil, lemon zest and juice, salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
  4. Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate at least 1 hour. If pasta salad becomes dry, toss with additional olive oil.
  5. Garnish with Parmesan cheese and basil, if desired. Top with freshly cracked black pepper, to taste.

Notes

Storage Tip: Store pasta salad in an airtight container for up to 3 days.

Nutrition

Find it online: https://thehealthyepicurean.com/caprese-pasta-salad-with-asparagus-pesto/