Pesto Asparagus and Sun-Dried Tomato Pasta - The Plant Project

Ingredients

• 12 ounces (340 g) pasta of your choice (linguine, fusilli, or penne work well)
• 1 tablespoon olive oil
• 1 medium bunch of asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated parmesan cheese (optional, for serving)
• 1 cup of homemade Pesto –
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped (optional, for garnish)
• Option: Add 1 tablespoon of chili flakes for some heat
• Option: Add 2-4 seasoned and grilled chicken breasts for some protein