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Alright, don’t linger, let’s practice this penne and asparagus pesto formula with 13 substances which are undoubtedly easy to receive, and we have to process them at the very least through 9 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for Penne and Asparagus Pesto:

1. You need 1 packages of Penne pasta or spaghetti
2. Provide 1 packages for Grape or cherry tomatoes
3. Need 1 for olive oil
4. Give of Pesto
5. You need 5 oz - cheese (queso fresco)
6. You need 10 of garlic flavored cracker
7. Get 1 bunch for Asparagus
8. Give 1 tbsp olive oil
9. Give 2 tbsp - cream cheese
10. Provide 2 tsp dried thyme
11. You need 2 tsp - rosemary
12. Need 1 salt
13. Provide 1 for pepper

Penne and Asparagus Pesto steps:

1. Bring pot of water to boil and add penne pasta. Cook to Al dente, drain and set aside.
2. While noodles are cooking, set oven to bake at 425. Cut bottom ends off of asparagus. Put rinsed asparagus and tomatoes on baking sheet and drizzle olive oil all over to coat.
3. Roast asparagus and tomatoes for 10 minutes depending on thickness of asparagus. As long as the tips are cooked…the rest of the stalk will be used in pesto. Remove from oven and set tomatoes aside.
4. Chop top tips of asparagus about 1" and set aside.
5. Crumble cheese and crackers into blender. Chop up remaining asparagus and drop into blender.
6. Add olive oil, cream cheese, thyme, rosemary, salt & pepper. Mix till a thick paste. May need to stir and foil it in.
7. In large bowl, add penne and half the pesto. Mix. Continue adding more pesto. I still had 1/4 cup left to use for another dish.
8. Serve portion of pasta on plate. Garnish with asparagus tips and tomatoes.
9. Substitute: I didn't have any pine nuts or sliced almonds. So I used crackers instead. It helps in making it a good thick paste.

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