From our friends at Bosch, written by Curtis Stone
We all know weeknights can be a hectic blur and finding the time to make dinner for your family can be a challenge. So in the Stone household on nights when we’re in a time crunch, I love to whip up this easy dinner recipe for Linds and the kids, basil-spinach pesto pasta. Accented by crisp asparagus and tangy tomatoes, this recipe is made with just eight fresh ingredients that you probably already have in your refrigerator and is a really easy way to brighten up your mid-week menu.
When preparing my pasta with basil-spinach pesto, asparagus and tomato dish, I’ve been using a Bosch Induction Cooktop to help make preparing this easy recipe that much easier. The SpeedBoost feature brings water to a boil faster than a traditional cooktop and with the ceramic-glass surface, cleanup is a total breeze.
Check out my easy dinner recipe below and let me know how you enjoy this effortless comfort classic!
Serves: 4
Prep Time: 10 minutes
Cooking Time: 8 minutes
Make-Ahead: Pesto can be made up to 3 days ahead, tightly covered and refrigerated. Bring to room temperature before tossing with pasta.
Ingredients
1/2 cup finely grated Parmesan cheese, divided, plus more for serving
1 small garlic clove
1 cup lightly packed basil leaves (from about 1/2 oz basil)
4 cups lightly packed baby spinach leaves (about 3 oz), divided
1/3 cup plus 1 tbsp extra-virgin olive oil, divided
12 oz rotini pasta
1/2 bunch asparagus, woody stalks trimmed, cut into 1/2-inch pieces
1 cup grape tomatoes, halved
Preparation
1. In small food processor, blend 1/4 cup cheese, garlic, and 1/4 Tsp salt until chopped. Add basil and 2 cups spinach and pulse until finely chopped. With processor running, stream in 1/3 cup oil.
2. In large pot of salted boiling water over high heat, cook pasta until tender but with a bit of a bite, about 8 minutes. Drain pasta, reserving 1/4 cup pasta water.
3. Meanwhile, in large skillet over medium-high heat, add remaining 1 Tbs oil. Add asparagus and cook, tossing frequently, for 3 minutes, or until crisp-tender. Add cherry tomatoes and cook 30 seconds. Remove pan from heat and stir in pesto, remaining cheese, remaining spinach, and 1 Tbs reserved pasta water. Carefully toss pasta and season with salt and pepper. Serve pasta with more cheese to taste.