Pesto Pasta Salad with Roasted Tomatoes and Asparagus recipe

Ingredients:
2 pints grape tomatoes
1 teaspoon brown sugar
Pinch of kosher salt
Freshly ground black pepper
2 Tablespoons olive oil, divided
A big bunch of thin asparagus
1 lb Farfalle
¾-cup pesto (homemade or store-bought)
1 to 2 Tablespoons reserved pasta water
Grand total assuming well-stocked kitchen:


Directions:
1. Preheat the oven to 375 degrees. Line a baking sheet with tinfoil.

2. In a large bowl, toss the grape tomatoes (whole) with brown sugar, a dash of salt, black pepper and 1 Tablespoon olive oil, coating well. Roast at 375 for 20 minutes or until very soft and the tomatoes start to deflate. Set aside.

3. Line another baking sheet with tinfoil. Preheat the broiler. Trim the asparagus ends and toss with 1 Tablespoon olive oil, a dash of salt and pepper. Broil for 5-10 minutes, shaking the baking sheet every 2 minutes or so. NOTE: My broiler can be set to medium, but it’s important to keep checking the asparagus so they don’t burn. You want the asparagus to have a bit of a char at the tips and the stems to soften and start turning a little golden. Set aside.

4. Cook the pasta in unsalted water according to package directions. Reserve 2 Tablespoons of pasta water and strain the rest in a colander. Return the cooked pasta to the pot and stir in the pesto, adding some of the pasta water if it needs to be thinned a bit. Gently toss in the roasted tomatoes and asparagus, adjust seasonings. Serve hot or chill and serve cold.