1 Place basil leaves, parmasan cheese, walnuts and 1 cup olive oil in a food processor and pulse until smooth and blended.2 Cook pasta in a large pot of slated boiling water and drain3 While pasta is cooking, heat 2 Tbsp olive oil in a large saute pan4 Saute asparagus and yellow pepper until softened and lightly browned5 Toss pasta with vegetables in a large serving bowl. Add pesto and toss until well combined.6 If serving as a cold pasta salad, let cool to room temperature and refrigerate until serving.

Easy recipe that can be served hot for dinner or a a cold pasta salad for a dairy dinner or brunch.

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