Wednesday, May 13, 2015

Creamy Tomato Pesto Pasta

Creamy Tomato Pesto Pasta

Funny story I signed up to bring something for teacher appreciation week and then forgot.  I got a reminder this week and panicked. I found the recipe below and was able to adapt it to a cold dish. It only took 15 trips around the grocery store and one call to mom.

  • 12 oz. bowtie pasta
  • 1 bunch asparagus, chopped in to bite size pieces

  • 1 tbsp. pesto

  • 1 Tbsp. butter

  • 1 c. whipping cream

  • ⅓ c. shredded mozzarella

  • 1 tomato, diced

  • 1/3 c parmesan cheese


  • Cook pasta according to package directions. Drain and set aside

  • In the same pan you cooked the pasta, melt butter over medium heat. saut√© the asparagus for about 5 minutes. Add in the whipping cream and let it get thick, about 5 minutes.

  • Stir in the pesto and let the sauce thicken more, about 7 more minutes.

  • Add ⅓ c. mozzarella cheese and stir until melted. Add tomatoes.

  • Toss in the pasta. Top with parmesan cheese

  • Serve! (I served this cold to teachers the next day.)

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