From bettycrocker.com; adjustments made for Intervale Food Hub members
1 package fusilli pasta (16 oz)
1 bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons olive oil
12 oz plain yogurt
2-3 tablespoons pesto
Black pepper and salt to taste
1 pint (2 cups) grape tomatoes, halved
Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.
When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.
In medium bowl, stir together yogurt and pesto. Season with salt and pepper.
Stir dressing and tomatoes into pasta. Serve immediately.