Pesto with Roasted Tomatoes and Asparagus

Happy Monday! Because I think we all wish the weekend wasn’t over, I’m starting the week with something extra delicious. My mom recently gave me a bag of fresh basil from their backyard, and I immediately wanted to make pesto… because if you get your hands on a bag full of basil, why would you make anything else?!

I added asparagus and tomatoes to add a little extra flavor and color to the dish. I especially love the way the roasted tomatoes look against all that green. So pretty!

1.5 cups basil

1/2 cup parsley

1 large clove garlic

1/2 cup olive oil

1/4 cup pine nuts

1/4 cup parmesan cheese

1/4 cup romano cheese

salt and pepper

1 container grape tomatoes

1 bunch asparagus

1 lb gemelli

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First make the pesto. Combine basil, parsley, olive oil, pine nuts, parmesan and romano. Season with salt and pepper. Add more olive oil if the mixture is too thick. I won’t tell anyone if you add extra cheese, too… your secret is safe with me.

Store in the refrigerator.

Preheat the oven to 400 degrees.

Line a baking sheet with foil. Wash and cut tomatoes in half. Wash and chop the asparagus into bite sized pieces. Toss with olive oil and sea salt.

Roast for about 30 minutes, or until the vegetables are tender.

Cook gemelli pasta as directed. Top with the vegetables.

And then top with the pesto. Oh yea.

Mix it all together.

And then you have this beautiful bowl.

I like to serve it with romano cheese on hand.

It’s definitely a comfort food, but it still feels light and fresh.

Enjoy!