Italian · Serves 2
with Blistered Grape Tomatoes, Asparagus & Parmesan
For Mother’s Day, we whipped up a bright bowl of spring flavors ready to please any mom in your life (in just 20 minutes!). You’ll toss twisty cavatappi pasta with asparagus and blistered grape tomatoes in a spring-tastic creamy pesto sauce, then sprinkle with a crispy toasted walnut panko topping and Parmesan for an elevated touch.
Bring a large pot of salted water to a boil. Wash and dry produce.
Place cream cheese packet in a small bowl of warm water to soften.
Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Roughly chop walnuts.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. TIP: Keep an eye on the panko; it browns quickly!
Turn off heat; transfer to a second small bowl. Season with salt and pepper and set aside. Wipe out pan.
In same pan used for panko, heat a large drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper.
Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.
Stir drained cavatappi, pesto, cream cheese, and ¼ cup reserved pasta cooking water (½ cup for 4 servings) into pan with veggies.
Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between shallow bowls. Top with walnut panko and Parmesan. Serve.
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