Spinach Pesto Pasta with Asparagus

This pesto recipe is a great solution this time of year when fresh basil is somewhat hard to find in most grocery stores.  It also tastes amazing and stores well in the refrigerator or freezer.  I am planning on saving half of the recipe for a pesto pizza later this week.
My spinach pesto pasta is a great all in one meal for family.  Alternatively, it can be made ahead by storing the cooked pasta separately from the pesto and vegetables until you are ready to eat.  Enjoy this delicious dish that is sure to please everyone.

Spinach Pesto Pasta with Asparagus
Serves 4

Ingredients:
1 1/2 cups uncooked pasta (shells, farfalle, etc.)
2 cups asparagus, cut into 2 inch pieces
1 cup cherry tomatoes, cut in half
1/2 cup spinach pesto




Spinach Pesto
Yield: about 1 cup

Ingredients:
2 cups fresh spinach
1/3 cup pine nuts
6 cloves garlic
1/2 cup olive oil + 1 Tbsp if needed
juice of 1 lemon
salt and pepper to taste



Directions:  Prepare spinach pesto by combining ingredients in food processor, being sure to scrape down sides half way through blending and adding additional tablespoon of olive oil if needed.
Cook pasta according to directions, until al dente.  Scoop pasta out with a slotted spoon to preserve pasta water.  Add asparagus and tomatoes to boiling water and cook for about 5 minutes.  Strain water from pot and add asparagus, tomatoes, pasta and pesto back into pot to combine and heat for 1-2 minutes.

Nutrition Facts: 298 Calories, 18g Fat, 30g Carbohydrates, 8g Protein, 2.5g Fiber, 23mg Sodium, 416mg Potassium