Tomato and Asparagus Pasta

Cooking Label
Prep Time
10 Minutes
Cook Time
15 Minutes
4-6 Servings
1 pound pasta, penne or other cut pasta
2 Tbsp California Blend Extra Virgin Olive Oil
1 pound asparagus, trimmed and cut into 1-2 inch pieces
2 cups cherry tomatoes, sliced in half lengthwise
1-2 tsp. (or to taste) Pasolivo Roasted Garlic Sea Salt
1-2 Tbsp basil, chiffonade or torn
1 cup chicken stock
1 cup grated parmesan cheese, divided
2 Tbsp California Blend Extra Virgin Olive Oil
Cook pasta al dente according to package directions in salted water. While pasta is cooking, heat a large skillet on medium-high and add asparagus and 2 tablespoons Pasolivo California Blend ExtraVirgin Olive Oil. Let sit in pan without moving until asparagus starts to brown, about 1-2 minutes. Shake pan and add tomatoes and 1-2 teaspoons Pasolivo Roasted Garlic Sea Salt, cook about 1-2 minutes shaking the pan when necessary to avoid burning. Add chicken stock and bring to a simmer. Turn off heat and add pasta, half the parmesan cheese and toss. Garnish with remaining parmesan, basil and 2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil. Serve warm.

Warm up your weeknights with this Tomato and Asparagus Pasta.
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spicy Italian Blend

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