Ingredients
- 1 lb Anna Pennine Rigate
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 bunch Asparagus, trimmed and cut
- 3 cloves Garlic, minced
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1/2 cup Parmesan Cheese, shaved
- 1/2 jar Cento Pignoli Nuts (1.75 oz)
- 1 Lemon, juiced
- 1/2 cup Cento Imported Pitted Castelvetrano Olives, sliced
- 1/4 cup Cento Basil Pesto Sauce
Directions
Begin by cooking pennine rigate until it reaches the desired al dente texture set aside to cool. Heat extra virgin olive oil in a large skillet over medium heat and sauté asparagus for 4-5 minutes until tender yet crisp. Add garlic and cook for an additional 1-2 minutes until fragrant. In a large bowl, combine pasta, asparagus mixture, artichokes, Parmesan cheese, pine nuts, and pesto. Squeeze lemon juice and toss everything together until well combined. Serves 4-6.
