Creamy Pesto Pasta with Asparagus

I have a major obsession with Pesto. I go through more of the stuff than I’m willing to admit.  I love it on pizza, or even on a baguette with some baked brie.  I find that it goes well with most everything.

I especially love adding pesto to pasta – it’s a quick way to add some color and variety.  And obviously, it adds tremendous flavour.  Sometimes though, pasta and pesto doesn’t quite cut it.  With asparagus being in season, I decided to roast up a few stocks, along with some cherry tomatoes, and toss it in the mix.  It was hard to keep my chubby fingers off the roasted veggies, but I managed.  You know, for the greater good.  I didn’t want to ruin supper for everyone else.

Naturally, the addition of veggies make this creamy pesto pasta a smart choice.  I should also mention that I didn’t use even an ounce of heavy cream.  Instead, I made a roux with butter and flour, and slowly whisked in whole milk.  You could use 2% instead, if that’s your jam.  And as an added bonus, it all comes together in about 30 minutes, making it a perfect weeknight meal.

Creamy Pesto Pasta with Asparagus

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Course: Main Course

Cuisine: American

Keyword: Asparagus, Cream Cheese, Pasta, Pesto

Total Time: 30 minutes minutes

Ingredients

• 15 stalks of asparagus trimmed
• 1 cup cherry tomatoes sliced in half lengthwise
• olive oil
• 8 oz of linguini or your favourite pasta shape
• 1/4 cup butter
• 4 tbsp all-purpose flour
• 1 + 1/2 cups whole milk
• 1 clove garlic minced
• 4 oz cream cheese
• 1/4 cup parmesan grated
• 1/4 cup pesto
• salt and pepper to taste

Instructions

• Preheat the oven to 425 degrees F. Lightly coat the asparagus and tomatoes with olive oil and place them on a baking sheet. Sprinkle lightly with salt. Roast for about 10-15 minutes. Chop the asparagus into bite sized pieces.
• Prepare your pasta according to the package directions. Drain and set aside.
• Meanwhile, melt the butter in a medium skillet. Add in the flour, and whisk until well combined and lightly browned.
• Slowly add the milk and continue to whisk until smooth. It should take about 1 minute for it to thicken up.
• Add in the garlic and cream cheese, and continue to whisk until the cream cheese has melted.
• Add pesto and parmesan. If the sauce is too thick, add more milk.
• Season to taste with salt and pepper.
• Add the pasta, asparagus and tomatoes. Toss to combine.
• Serve immediately.

Nutrition

Serving: 4g

Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator

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