This is a great summery pasta than can be served room temperature as a pasta salad or warm. The asparagus and pasta warms the pesto through and makes it fragrant. As it cools, the flavors permeate the pasta, making it even more flavorful. I do suggest not eating it cold though, as I don’t like the texture of pasta straight from the fridge. If you want to mix it up, you can always substitute other types of pesto– using hazelnuts or almonds to substitute for the pine nuts or substituting parsley or arugula works nicely for a change.
Penne Pesto with Grilled Asparagus
1/2 pound penne
1 bunch asparagus
1/2 pint cherry or grape tomatoes
1 cup pesto, homemade or store-bought
1/2 cup grated parmesan
Cook the pesto in heavily salted water until al dente. Meanwhile, toss the asparagus and tomatoes in a tablespoon or two of olive oil and some salt and pepper. Place on a hot grill (in foil or a grill basket so it doesn’t fall through) or a grill pan. Grill for 2-10 minutes (depending on the heat of your grill), or until they have softened and have grill marks (if placed directly on the grill pan). Cut the asparagus in half and toss it all in a large bowl with the pesto, parmesan, and the cooked pasta. Stir together and serve.
