Pesto Pasta With Spinach, Asparagus, And Cherry Tomatoes

• For the Pesto
• 2 cups fresh basil leaves (from about 2 bunches)
• 1/4 cup pine nuts
• 3 tablespoons extra-virgin olive oil
• 1 large garlic clove, chopped
• 2 tablespoons freshly grated parmesan cheese, plus additional (to garnish)
• 2 tablespoons freshly grated pecorino cheese, sardo or 2 tablespoons parmesan cheese
• 1 teaspoon sea salt
• For the Pasta
• 12 ounces whole wheat pasta (such as penne or farfalle)
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (about 14 ounces) or (10 ounce) package frozen green peas, thawed
• 1 3/4 cups cherry tomatoes, halved
• 2 cups Baby Spinach or 2 cups arugula
• 1 lb boneless skinless chicken breast, cooked and cut into bite-size pieces (optional)

1. Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
2. Prepare pasta: Cook pasta per package directions. Drain and return to pot.
3. Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
4. Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.

fresh basil, nuts, extravirgin olive oil, garlic, parmesan cheese, freshly grated pecorino cheese, salt, pasta, whole wheat pasta, olive oil, green peas, cherry tomatoes, arugula, chicken

Taken from www.food.com/recipe/pesto-pasta-with-spinach-asparagus-and-cherry-tomatoes-477958 (may not work)