I love asparagus and when the season starts we eat it like crazy. It obviously has but started popping up in Wisconsin, but it is more readily available making the grocery store prices super cheap. I decided I wanted to make a one-pot pasta with asparagus and my favorite combo: feta and pesto. I threw in a little tomato and bacon because why not?
This recipe take about 30 minutes to make which makes it weeknight friendly and those, as you know, are my very favorite recipes of all. The great thing about this recipe is you can add different mix-ins if your family likes something additional like mushrooms or spinach. My family loved this pasta and, to my surprise, Kellen declared it was the best ever. At 4 years old Kellen is a good eater, but like to have his picky days. However, he seems to have developed a love for all things pesto.....
One-Pot Pesto Feta Pasta
- ½ small onion diced
- 1 teaspoon olive oil
- 1 lb dry shaped pasta a "thicker" shape like gemelli or radiatori
- 2 cups low sodium chicken broth
- 2 ¾ cups milk I use whole
- ⅔ cup pesto
- ½ teaspoon black pepper
- 3 oz feta cheese ½ a regular container, reserve remainder for topping
- 1 lb asparagus ends trimmed and chopped
- ¼ cup shredded Parmesan cheese
- 8 pieces of bacon cooked crisp and chopped
- Tomatoes chopped garnish
- In a pot, sauté onion in olive oil till tender. Add pasta, broth, milk, pesto, pepper, and feta. Simmer until pasta is tender and sauce reduced. Reduce heat to low and stir in Parmesan cheese, asparagus (this will work best with a thin to medium stalk) and ¾ of the chopped bacon (reserve the rest for topping). Allow asparagus to soften in the warm pasta for 2-3 minutes.
- Portion the pasta and top with feta, bacon and chopped tomatoes.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!