Pesto Pasta Fresca

Ingredients:

2 cups of pipette pasta

1 bunch of basil

1/4 cup of olive oil

3 cloves garlic

5-8 stalks of asparagus

handful of cherry tomatoes

salt and pepper

Fresh mozzarella (cut into bite sized pieces)

Directions:

1. Bring a pot of water to a boil for the pasta.

2. For the pesto: blend basil, garlic and olive oil in a food processor (or with a hand blender)

3. Halve the tomatoes and cut asparagus into one inch pieces, sprinkle with salt and pepper then place under the broiler until asparagus is tender.

4. Cook the pasta in the water until desired tenderness.

5. Strain pasta, then add pesto, asparagus and tomatoes, let stand for 10 minutes for flavors to mingle and to cool a bit.

6. Add the mozzarella and plate.

7. Post a picture on facebook so I can see :)