Asparagus Pesto Pasta with Roasted Tomatoes

Ingredients

• ¾ pound trimmed asparagus
• 1 pint grape tomatoes
• Extra Virgin Olive Oil
• Sea Salt
• 1 cup of Basil Pesto
• 1 pound of Joe’s Fresh House-Made Pasta or your choice of pasta
• Freshly ground black pepper
• Finely grated Parmesan cheese for garnish calorie count does not include the cheese

Instructions

• Preheat oven to 425 degrees F.
  
• On a large baking pan, spread out the asparagus and grape tomatoes.
  
• Drizzle everything with extra virgin olive oil and sprinkle with some sea salt, roast for about 10-15 minutes or until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Remove from oven and set aside.
  
• Boil a large pot of salted water.
  
• Cook pasta as directed on package. Drain, reserving 1 cup of pasta water.
  
• Mix together pasta and pesto sauce. Stir in the asparagus. Then gently toss in the tomatoes.
  
• Serve sprinkled with ground black pepper and grated Parmesan, if desired.