1 jar San Giuliano Pesto Basil Sauce

1 bunch fresh asparagus, trimmed and washed

6 ounces snow peas

1 small yellow onion, diced

Extra Virgin Olive Oil

Salt and Freshly Ground Pepper

Small bunch fresh basil, chopped

Parmigiano Reggiano Cheese

Pasta (preferably fusilli or orecchiette) cooked according to the instructions on the box.

Cut the asparagus spears into thirds.

In a medium sized skillet heat 2 tablespoons olive oil and sauté the onions over medium heat for 4-5 minutes until they are translucent. Add the asparagus and sauté for 4 minutes. Next add the snow peas and cook for another 3 minutes. Remove from heat and add the basil pesto. Season with salt and pepper if needed.

Drain the pasta and return to the pan, add the sautéed vegetables and pesto and toss with the pasta. Serve and sprinkle with the chopped fresh basil and freshly grated Parmigiano Reggiano cheese.

Wine pairing suggestion: 2008 Raptor Ridge Pinot Gris

If you have any questions about the recipe please email Katie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it