PASTA W/ ASPARAGUS Basil Garlic Pine Nut Pesto
Makes 4 servings
8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 ¼ inch pieces
3 tablespoons Basil Garlic Pine Nut Pesto
3 ounces diced bacon
3 tablespoons fresh lemon juice
3 teaspoons EVOO
1 tablespoon water
¼ cup shredded Parmesan cheese
Salt & Pepper to taste
1. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain.
2. Combine lemon juice, olive oil, water and Basil Garlic Pine Nut Pesto in a small bowl stirring with a whisk. Drizzle over pasta mixture: toss well to coat. Sprinkle with cooked bacon and cheese. Salt & pepper to taste.