Pasta, Asparagus, and Tomatoes with Pesto Sauce

Adapted from Rookie Cookie

This is the first time we've made our own pesto sauce, and boy was it good! And so much easier than we thought thanks to the magic of the food processor. This is a very quick and delicious meal that you could make your own by substituting other vegetables or by adding chicken.

Ingredients:

• 1 1/2 cups dry pasta shells
• 1/3 bunch asparagus, cut into 1-inch pieces
• 4 oz. grape tomatoes, cut in half
• 1 cup lightly packed fresh basil leaves
• 1 garlic clove
• 1/2 orange, zested
• 1/4 cup grated Parmesan cheese
• 1/4 cup sliced almonds
• 1/4 cup olive oil
• salt and pepper, to taste

Directions:

Cook pasta according to package directions. At the same time, boil asparagus in a separate pot for approx. 3 minutes or until tender. Drain both pasta and asparagus and mix together in a large bowl with the tomato halves.

In a food processor, mix basil, garlic, orange zest, Parmesan cheese, almonds, and a little salt and pepper. Process until basil is finely minced. Then add olive oil and process again.

Toss pesto sauce with pasta, asparagus, and tomatoes.

Yield: 2 servings