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Red Pesto Summer Pasta
1 cup sun-dried tomatoes in oil
1 roasted red pepper
1 tbsp white balsamic vinegar*
1/4 cup olive oil
1/2 lb pasta ** (see note on shape)
3 cloves garlic
1 small bunch asparagus
1/4 cup basil leaves, plus more for serving
1 cup ricotta
1 oz parmesan cheese
Pesto
1 cup sun-dried tomatoes in oil
1 roasted red pepper
1 tbsp white balsamic vinegar
3 cloves garlic
1/4 cup basil leaves
1/4 cup olive oil
Pinch of salt and pepper
Pre Recipe Prep
Make the pesto
Use either a food processor or immersion blender to blend together all pesto ingredients: 1 cup sun-dried tomatoes in oil - drain most of your oil, 1 roasted red pepper, 1 tbsp white balsamic vinegar, 1/4 cup olive oil, 3 cloves garlic, 1/4 cup basil leaves, and a pinch of salt and pepper. You want it quite thick but if it's not blending add a bit more oil (max 1/4 cup more). Taste and add more salt or balsamic vinegar if needed and set aside.
Cook your pasta and asparagus
Dice your asparagus on the bias, a similar size to your noodles.
To a large pot, boil your pasta water with a good amount of salt, and cook your pasta per the instructions on the box to al dente. In the last minute of cooking, add diced asparagus.
Reserve 1 cup of pasta water before draining. Drain pasta and add back to pot.
Assemble
To your drained pasta and asparagus, add half of your pesto and 1/4 cup reserved pasta water along with 1 oz shredded parmesan. Mix well. Add more water and pesto as needed to get enough coverage on your noodles (I used about 3/4 of the pesto but use as much or as little as you want). You want the sauce quite thick but not dry and it will dry more as it cools.
Serve into a family style bowl, or individual bowls. Dollop with ricotta and top with fresh basil.
*If you have white balsamic use it, if not regular works just as well.
**A note on the pasta - this one goes best with a longer, non tubular shaped pasta. I suggest Cavatelli, Fusili, Gemelli, or even Farfelle. And you NEED to cut the asparagus to a similar size of the pasta for ideal mouth feel.
For leftover pesto: The red pesto is magical and you can use it in place of anywhere you'd use green pesto. Cook your eggs in it, throw it on pizza, go wild. It's tangier than a traditional green pesto and you know I'm all for the tang.
You can 100% make this dairy free by skipping the cheeses and it will still taste fabulous.
To reheat: add a bit more of the leftover pesto and a splash of water or chicken stock before microwaving.
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