Ingredients

• 1 pound small spiral-shaped pasta

• 1 cup homemade or store bought basil pesto

• 2 cups cherry tomatoes, halved

• 8 ounces fresh mozzarella cheese balls, halved

• ½ pound asparagus, ends trimmed and cut into 1-inch pieces

• 8 ounces thick cut salami, cut into ½ inch cubes

• Grated parmesan cheese, for serving

Steps

1. Prepare the ingredients: cut up the tomatoes, halve the mozzarella balls, trim and cut the asparagus, cube the salami, and grate the parmesan cheese

2. Bring a large pot of water to a boil

3. Add the asparagus and cook for 3 minutes

4. Remove the asparagus with a slotted spoon and place in a bowl of ice water. Let cool, then drain

5. In the same large pot, return the water to a boil and add the pasta

6. Cook the pasta according to the packaging instructions until al dente

7. Before draining the pasta, reserve a small cup of the pasta water and keep to the side

8. Drain the pasta and add to a large bowl

9. Add in the pesto and toss until the pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency

10. Combine in the tomatoes, asparagus, and salami with the pasta

11. Add the mozzarella and stir until just combined

12. Serve the pasta in small bowls and top with grated parmesan cheese

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