Pesto Pasta With Spinach, Asparagus, And Cherry Tomatoes - cooking recipe

Ingredients

For the Pesto
2 cups fresh basil leaves (from about 2 bunches)
1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large garlic clove, chopped
2 tablespoons freshly grated parmesan cheese, plus additional (to garnish)
2 tablespoons freshly grated pecorino cheese, sardo or 2 tablespoons parmesan cheese
1 teaspoon sea salt
For the Pasta
12 ounces whole wheat pasta (such as penne or farfalle)
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (about 14 ounces) or (10 ounce) package frozen green peas, thawed
1 3/4 cups cherry tomatoes, halved
2 cups Baby Spinach or 2 cups arugula
1 lb boneless skinless chicken breast, cooked and cut into bite-size pieces (optional)

Preparation

Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
Prepare pasta: Cook pasta per package directions. Drain and return to pot.
Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.