Yields: 6 Servings
Total Time: 30min
# of Pans:2
Ingredients:
1 Bag of your favorite Pasta (I used a mix of Bow-ties, Shells & Penne)
1 Bundle of uncooked Asparagus
1 Jar of Sun-Dried Pesto Sauce
1 Tablespoons Olive Oil
1 Pinch of Salt
Bag of Leaf Lettuce (I used the Italian Blend Mixture)
Shredded Parmesan Cheese
Your Favorite Salad Toppings (I chose Pepperoncini and Tomatoes)
Loaf of French Bread
Directions:
*Fill a large sauce pan with water, add in your salt and olive oil.
*Bring water to a boil
*Once water is boiling, add in your entire bag of pasta
*About 5 minutes after you add the pasta, fill up another smaller sauce pan with about 2 inches of water.
*Wash your asparagus to get rid of excess dirt. Cut about an inch off the bottom or each asparagus spear. (For a longer, more efficient method, hold each asparagus spear in your hand and bend until it snaps. Keep the top part )
*Bring your 2'' of water to a boil. Once it has reached a boil, add in your asparagus tips up. Cover your pan, reduce heat and let steam until tender, about 5 minutes.
*While the pasta and asparagus are cooking, you can make your salad. Pour your leaf lettuce into a large serving bowl. Top with your favorite salad toppings and sprinkle on some Parmesan cheese.
*Once your asparagus is tender, remove from pan and cut each stalk into 1/2 inch or 3/4 inch pieces. Set aside.
*Once your pasta has reached al dente (about 10-15minutes) Strain your pasta and leave it in the saucepan.
*Add your asparagus to the pasta. Stir in the whole jar of pesto sauce and whole jar of sun dried tomatoes. Sprinkle on some Parmesan cheese and viola! Pasta with Asparagus and a Sun-Dried Tomato Pesto Sauce!
*Serve pasta along side your salad and fresh yummy french bread!
So we've successfully made it through day one, pain free and only using 2 pots! Tomorrow will be a dessert, so get ready to bring your sweet tooth :)
