Casarecce with Kale-Mint Pesto and Asparagus


Sometimes my husband and I just want a simple bowl of pasta for dinner. It's times like this that I'm so happy that I have some homemade pesto tucked away in my refrigerator or freezer. I decided to embellish it just a bit and made the pesto creamy by adding some Greek yogurt. And staying true to form I added a little vegetable. This is how Casarecce with Kale-Mint Pesto and Asparagus was born. So creamy and delicious that Brad had the leftovers for lunch today. Give this one a try and you will love it!


Ingredients for Casarecce with Kale-Mint Pesto and Asparagus:


1 pound Casarecce, cooked according to package directions

3/4 cup reserved pasta cooking water

1 1/4 cups Kale-Mint Pesto, Click HERE for the recipe

1 pound asparagus, trimmed and cut into 2" pieces

1 7-ounce container of Greek yogurt

2 teaspoons olive oil

Locatelli Romano cheese for serving, freshly grated

kosher salt

black pepper


Time-Saving Tip: The pesto can be made in advance and refrigerated or even frozen.


Let's see what we need.

It's time to cook.


Wash and dry the asparagus. Line them up together on a flat service. Using your hands gently break the stem off of one them. The part that breaks off is wood and dry. I use this first asparagus as a guide and then cut off the stems in just the same spot. Then cut them in 2" pieces.


While the pasta is cooking quickly saute the asparagus. Just add the oil to the pan, turn up the heat and then add the asparagus pieces. Saute for two minutes and then turn off the heat. Set aside.


Once the pasta is cooked and before draining scoop out 3/4 cup of water. Stir in the yogurt.


Drain the pasta well and return to the pot. Pour in the yogurt mixture and toss. Then add the pesto. Once combined fold in the asparagus.


It's ready! This is so delicious and good for you! It's packed with flavor and lots of nutrients. Feel free to top with grated cheese and dinner is ready!


Enjoy!

2018 Cranberry Walk