Pesto Pasta Delight Recipe

Okay, Okay! I know I said I was a huge sweets fan and also Asian food fan but I have another one to add to the list: pasta! I don't know if it's my Italian heritage that shaped me to be such way, but I adore pasta! And the apple never falls too far from the tree because my son could eat it for breakfast, lunch and dinner! So, my creative side is constantly called upon to create new meals made with pasta. Not easy but I manage not so bad I must admit. The Pesto Pasta Delight is something that was pretty much thrown together out of the blue and that turned out to be one of our favourite recipes for those quick and easy dinner nights. The veggies and pesto come together to create a taste that is sublime!

1/2 lb asparagus, trimmed

1/2 lb mushrooms, sliced in half
1 onion, peeled and sliced in eight quarters
1 zucchini, cut in half lengthways and then sliced in 3/4" thick pieces
1 red bell pepper, diced
12 cherry tomatoes
3 tbsp olive oil
3/4 lb rotini
3/4 c. chicken broth
1/4 c. pesto
1 ball of fresh mozzarella cheese, sliced in 1/4" thick pieces
Salt and pepper

• Boil water and cook rotini until al dente. 
• Strain and cover with a little bit of oil. Set aside. 
• In the meantime, in a large saucepan, heat oil over medium heat. 
• Add asparagus, zucchinis, onions and peppers and cook until half-way done. 
• Then add mushrooms and cook until everything is golden. 
• Add the cherry tomatoes and cook until just softish. 
• In the same saucepan you cooked the rotini, bring the broth and pesto to a boil. 
• Season with salt and pepper. 
• Add broth-pesto mixture and reserved pasta to the vegetable mixture. 
• Heat through. 
• Pour into an 13"x9" oven dish. 
• Cover with the mozzarella slices. 
• Put under the broiler for a few minutes until the cheese has melted and has golden slightly.