Bring a large pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes or until tender-crisp. Scoop asparagus from the water with a slotted spoon and set aside.
Add pasta to boiling water and cook according to package directions until al dente. Drain pasta, reserving a small amount of the cooking water.
In a large bowl or storage container, toss the pasta, while still hot, with pesto sauce (start with ¼ cup/50 mL and add more if needed), olive oil and tomatoes until pasta is coated and tomatoes have cooked slightly from the heat of the pasta. Add a little of the reserved pasta cooking water to thin the sauce if necessary. Add asparagus and season with salt and pepper to taste.
Sorry, there is no nutrition information available for this recipe.