asparagus pesto pasta;

This is a hearty and tasty vegetarian pasta option!  We actually were introduced to this recipe by a friend of T’s who made it when we visited them to chat about their trip to Iceland!  We’re going next month, so we wanted to get the inside scoop since they went only a few months before we will.  But T and I were both impressed with how tasty this meal was, so I decided to recreate it at home for myself!

Asparagus is not T’s favorite, but he’ll eat it, and more happily so when it’s mixed into things, so that works out well for this pasta.  My theory is if you cover any vegetable with cheese, it will literally be better than any vegetable without cheese.  So cheese + pasta makes the dream.

If you have pesto lying around, and I usually do because I make my own in the summer from my planter full of basil, then this is an easy recipe to make.  And it doesn’t need asparagus, you can substitute any sautéed veggies for your eating pleasure.  But since I had forgotten to take any protein out, this recipe was a super tasty solution!  This recipe was adapted from Geraldine on Green Valley Kitchen.  I did add a bit more cheese to the recipe, because….of course!  And top with some parmesan cheese to really make the dish!

Related posts:

sausage pesto pasta; buttery brussel sprouts and ravioli; shrimp scampi; broccoli alfredo stuffed shells; basic pizza crust;