Fusilli With Asparagus & Sun Dried Tomato Pesto

• 1/2 pound fusilli cooked to al dente
• 1/4 cup pasta cooking water reserved
• 1 bunch asparagus
• 6 sun dried tomatoes halves marinated
• 2 garlic cloves
• 1 handful parsley
• 2 tablespoons liquid marinating, from tomatoes
• olive oil
• salt
• pepper

1. For the asparagus, remove about an inch off the end and discard. Cut the spears into thirds. In a large saute pan over medium heat, add a drizzle of olive oil and the asparagus. Season with a little salt and pepper. Cook until tender.
2. While the asparagus is cooking you can make the sun dried tomato pesto. This is the same one I made to use on a Turkey, Baby Spinach & Sun Dried Tomato Panini. Add the sun dried tomatoes, garlic, parsley, parsley, the marinade liquid and salt & pepper to a food processor. Pulse until the consistency of your preference, I left mine just slightly chunkier.
3. Into a bowl toss the cooked pasta, the sauteed asparagus and the sun dried tomato pesto. If it seems a little dry, add in a little bit of the pasta water at a time until it is the moistness of your preference.

pasta cooking water reserved, asparagus, tomatoes, garlic, handful parsley, liquid marinating, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Fusilli-with-Asparagus-_-Sun-Dried-Tomato-Pesto-1657881 (may not work)