PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
This easy pasta salad is tossed with peas, pesto, tomatoes, fresh mozzarella and basil. It’s perfect as a side to your next barbecue with a glass of Pinot Grigio. Sneak in some asparagus too if it’s taking over your garden.
How is it Memorial weekend already? I’m so ready for a weekend of camping, bonfires, golfing (yes, I said golfing), grilling and pure relaxation. These things don’t happen very often, so when they do, I’m all about it.
Luckily, one of the veggies I’m all over this week is asparagus, mainly because it’s so yummy, but also because it’s growing like crazy in my garden. And the recipe I’m sharing today is super special – it’s asparagus pesto! It’s packed with peas, basil, garlic, Parmesan, pine nuts and olive oil, and is tossed with bowtie pasta, cherry tomatoes, fresh mozzarella and more fresh basil (caprese love, you guys). I’d highly recommend serving it cold because of all that hot and muggy Memorial weekend weather.
This pasta salad also happens to be super easy on the eyes.
You’re sure to be the potluck hero with this gorgeous salad. For real.
It also doesn’t hurt that at my cookout this Caprese Pasta Salad with Asparagus Pesto is served with wine (if you’re 21, of course.) My personal favorite (when consumed with this salad) is Pinot Grigio. It’s the perfect pairing for pasta, seafood, chicken, most veggies, fruit and cheeses, and it’s slightly sweet with hints of green apple and citrus, making it the best wine for spring and summer. And also perfect for sipping all my itself, just sayin’.
- 1 lb. whole grain bowtie pasta
- 1 lb. asparagus, trimmed and cut into 3-inch pieces
- ½ cup cooked spring peas
- ¼ cup fresh Parmesan + more for garnish
- 2 Tbsp. pine nuts
- 3-4 cloves garlic, peeled
- ¼ cup fresh basil + more for garnish
- Splash fresh lemon juice
- ½ - ¾ tsp. coarse salt
- ¼ - ½ tsp. ground black pepper
- ½ cup extra virgin olive oil
- 1 pt. cherry tomatoes, quartered
- 1 cup mini fresh mozzarella balls
- Cook pasta per package directions. Drain and set aside.
- In the same pot, bring 4 cups water to a boil. Add asparagus, reduce to a simmer and cook 7-8 minutes, until asparagus is very tender. Remove from the water and allow to slightly cool.
- In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, pine nuts, garlic, basil, lemon juice and a generous pinch of salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
- Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate for at least one hour. If pasta is dry, toss with extra olive oil. Garnish with Parmesan cheese and basil. Serve.