Asparagus Pasta Primavera

Dan High from Corner Bakery stops by Good Day to make a summertime veggie pasta.

Asparagus Pasta Primavera

10 ounces Cavatappi Pasta
2 tsp Olive Oil
1 TBSP Garlic, Chopped 
¼ cup Asparagus Pieces
¾ cup Garlic Cream Sauce
1 cup Assorted Vegetables (we like artichoke hearts, kale, green peas, roasted tomatoes, squash, zucchini)  
1 TBSP Basil Pesto
Parmesan Cheese, shredded To taste

Place pasta in salted boiling water and cook to al dente, drain and reserve                                           

In a sauté pan over high heat add the olive oil, garlic and cook until soft,  then add the asparagus and other vegetables and cook until tender (1 to 2 minutes)

Add the pasta and sauce to the pan and toss, continue to cook until heat through                                 

Transfer to a bowl, top with parmesan and drizzle pesto over entire dish