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.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 168 (56%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 33.1mg||10 %|
|Sodium 30.6mg||1 %|
|Potassium 224mg||6 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 27.4g|
|Protein 5.7g||8 %|
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Calories per serving: 299
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