One-Pot Pesto Asparagus and Fettuccine
- 2 tbsp olive oil
- 1 lb asparagus, ends trimmed
- 1 cup cherry tomatoes, halved
- 1(9 oz) fresh fettuccine (or any other fresh noodles)
- ¼ cup basil pesto
- salt and pepper
- Heat up the olive oil with sauté function. Add asparagus, season with salt and pepper, cook for 3 minutes.
- Add cherry tomato, fresh fettuccine and ¼ cup water.
- Let it cook for 12 minutes, turn off the heat and mix with the pesto.