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. sauté 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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