Salade de pâtes au pesto

Ingrédients

• sea salt (for pasta water)
• 8 ounces short pasta
• olive oil spray
• 12 ounces asparagus
• kosher salt
• freshly ground black pepper
• 8 ounces cherry tomatoes (halved )
• 8 ounces pearl mozzarella
• 4 - 6 tablespoons basil pesto
• 1/4 cup toasted pine nuts
• 1/4 cup shredded parmesan cheese

Préparation

1. 1

   Preheat your oven to 500℉ (or 260℃) and bring a pot of salted water to boil (I measure a small palmful of fine sea salt).

2. 2

   Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper. Roast for 6 minutes if asparagus is thin and 8 minutes if thicker or until tender. Rotate the pan halfway through roasting.

3. 3

   Once roasted, use tongs to transfer the asparagus to a cutting board and cut into thirds.

4. 4

   When the water is boiling, drop in the pasta and stir ocassionally. Cook following the package directions. After the pasta has cooked, drain into a colander and rinse with cold water.

5. 5

   In a large mixing bowl add the cooked pasta, roasted asparagus, pearl mozzarella, halved cherry tomatoes, desired amount of pest, the pine nuts and parmesan.

6. 6

   Toss to combine. Taste and season with more salt and pepper to taste.

7. 7

   Serve or cover and refrigerate until ready to serve.