This is most definitely a leftover mash-up. I have some pesto sitting in my fridge from the mozzarella and cherry tomato salad, week-old somewhat flaccid asparagus and a random assortment of pasta.
- 3 tablespoons pesto (you can make it yourself or use storebought)
- 1 bunch asparagus, washed and cut into 1.5 inch segments
- 2 servings pasta
- Grated parmesan reggiano
- Freshly ground black pepper and salt
In a large pot, cook asparagus in salted water till just tender. Scoop the cooked asparagus from the water and set aside. In the same water, boil pasta till al dente and drain.
Return the pasta and asparagus to the pot, add pesto and give it a good stir to mix everything up. There's no need to add more olive oil as the oil from the pesto should be enough. Season with salt and pepper to taste and serve with a sprinkle of parmesan.
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