Asparagus Pesto Pasta

File this under ridiculously easy meals.

Monday night I wasn’t feeling the steak and potatoes we had planned. Probably a side effect of recovering from that stomach bug I had. I wanted something comfort-foodie. Pasta is always a great option for this, especially when garlic bread is on the side. Unfortunately I didn’t have any garlic bread, but I did have loads of organic pasta from Costco that needed to be used.

Asparagus Pesto Pasta

Serves 4

Nutritionals: Cal: 413, Carb: 46g, Fat: 21 g, Pro: 10g, Fiber: 3g, Sugar: 3g


8 oz pasta of your choice (I used fusilli)

12 spears asparagus, chopped

8 large cherry or grape tomatoes, halved or quartered depending on their size

3/4 cup prepared pesto (I used Trader Joe’s)


Bring pot of water to boil and add pasta. Cook according to package directions. Three minutes prior to finish, add the asparagus. Drain and toss with pesto and tomatoes. Add salt and pepper to desired taste.

Like I said, easy peasy.

What is your favorite way to eat pesto?

Arugula Pesto

Have I professed my love for The Flying Goat’s arugula pesto yet? I think I have…but if not, I FREAKING LOVE ARUGULA PESTO!

After many, many evening spent at the Goat, I’m happy to say I finally got around to making my own arugula pesto. I suppose it took me so long because I knew if I didn’t make it I had to go there to get it, which meant cheesy Centennial Trail bread would be consumed.

I guess I’ll have to re-create that next. I’m not really seeing an issue here.

Arugula Pesto

Inspired by: The Flying Goat


2 very large handfuls of fresh arugula

7 TBS Extra Virgin Olive Oil, divided

1/4 cup water

3/4 cup parmesan asiago blend (regular parmesan would work well too)

1/4 cup pine nuts

1 large shallot, minced

4 garlic cloves, minced

1 tsp sea salt


In a small pan, heat 1 TBS olive oil and add shallot and garlic. Heat for 30 seconds to 1 minute. This will cut some of the bite, but will still leave the flavor. Skip this step if you like your pesto with extra spice.

In a food processor (or blender) layer arugula, shallot/garlic mixture, salt, pine nuts, parmesan asiago blend, water, and remaining olive oil. Blend until all ingredients are combined. If you like a drippy pesto add more olive oil, a tablespoon at a time, until desired consistency is reached.

Enjoy on sandwiches, pizza or flatbread. Stumped for a pizza dough recipe? How about some herbalicious pizza dough?