Penne Pesto con Asparagi, Fagiolini e Pomodori a Ciliegina

Penne Pesto with Asparagus, Green Beans and Cherry Tomatoes

Last night, I wanted to finish off some remaining pesto MM had in the refrigerator. I decided to do a different version of penne pesto which would incorporate more vegetables. I like to try to imitate the shape of the pasta whenever possible to make the plate look nicer and to make it a more pleasant eating experience. Asparagus and green beans are the perfect compliment to penne. To give the plate a bit more color (less green), I added cherry tomatoes.


1 box De Cecco Penne
2 cloves garlic (chopped)
4 Tbsp olive oil
1 bundle asparagus (cut in 1.5″ segments)
2 handfuls of green beans (cut in 1.5″ segments)
2 handfuls cherry tomatoes (cut in half)
1/2 cup basil pesto (homemade is best)
1 cup shredded parmigiano
2 handfuls coarse sea salt


Boil pot of salted water – add penne
simmer olive oil and chopped garlic in sauce pan till fragrant
add asparagus and green beans and let simmer for a few minutes until tender
add cut cherry tomatoes – as they soften, smash them with a fork to distribute throughout sauce
let simmer on low till pasta is ready
once penne is al dente, strain and add to sauce – keep heat at medium
mix vegetables with penne till pasta is well coated
add pesto and mix – let simmer for a couple minutes to mix all of the flavors

serve with shredded parmigiana to pour on top – ENJOY!

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