I have a major obsession with Pesto. I go through more of the stuff than I’m willing to admit. I love it on pizza, or even on a baguette with some baked brie. I find that it goes well with most everything.
I especially love adding pesto to pasta – it’s a quick way to add some color and variety. And obviously, it adds tremendous flavour. Sometimes though, pasta and pesto doesn’t quite cut it. With asparagus being in season, I decided to roast up a few stocks, along with some cherry tomatoes, and toss it in the mix. It was hard to keep my chubby fingers off the roasted veggies, but I managed. You know, for the greater good. I didn’t want to ruin supper for everyone else.
Naturally, the addition of veggies make this creamy pesto pasta a smart choice. I should also mention that I didn’t use even an ounce of heavy cream. Instead, I made a roux with butter and flour, and slowly whisked in whole milk. You could use 2% instead, if that’s your jam. And as an added bonus, it all comes together in about 30 minutes, making it a perfect weeknight meal.