1cupchopped asparagus spears (about 1/2 bunch)sliced on the diagonal
18-oz. packageciliegine mozzarella ballssliced in half
Bring a large pot of water to a boil, then season with 1 tbs. salt. Cook the pasta according to the package directions.
Place the entire contents of the sundried tomatoes jar into the bowl of a food processor. Add the walnuts, parmesan, garlic, salt and pepper, and pulse to combine. You might need to scrape down sides with a spatula ever so often. Drizzle in 1/4 cup of oil (or less if you want a thicker pesto) to create pesto sauce. Taste and season if necessary.
In your medium serving bowl, place sliced asparagus spears and 1/2 of the pesto. Top with hot pasta and toss to combine, adding more pesto as desired. Let cool before tossing in mozzarella balls so they do not melt. Top with more parmesan cheese and serve warm, at room temp or cool!
Be sure to use sundried tomatoes in oil -- I tried my first batch with packaged, dry sundried tomatoes and it did not go so smoothly!!! The oil helps to emulsify the sauce and allows the food processor to blend nicely.