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One-Pot Pesto Feta Pasta

Course Main Course
Cuisine American
Keyword Pasta
Prep Time 10 minutes
Cook Time 13 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  • 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.