CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES
A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
- Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
- Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 50.4 g, Cholesterol 60.5 mg, Fat 26.4 g, Fiber 4.6 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 2107.5 mg, Sugar 3.4 g
ASPARAGUS PESTO
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Provided by Mark Bittman
Categories easy, quick, weekday, condiments, dips and spreads
Time 20m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
- Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
SPRING PESTO PASTA WITH ASPARAGUS
Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
- In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
- Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.
Nutrition Facts : ServingSize 1 serving, Calories 411 calories, Sugar 3.2 g, Sodium 287.9 mg, Fat 12.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 3.7 g, Protein 15.4 g, Cholesterol 3.5 mg
ASPARAGUS-SPINACH PASTA SALAD
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.
Nutrition Facts :
GRILLED CHICKEN AND ASPARAGUS PESTO PASTA
Steps:
- Cook the pasta according to package instructions. Drain and put into a large serving bowl.
- While the pasta cooks, preheat the grill to medium-high heat.
- Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
- Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
- While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
- Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.
Nutrition Facts : Calories 404 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 229 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PASTA WITH ASPARAGUS PESTO
This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette.
Provided by es
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
- Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.
- Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.
- Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.
- Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.
Nutrition Facts : Calories 581 calories, Carbohydrate 89.8 g, Fat 17.9 g, Fiber 7.9 g, Protein 19.1 g, SaturatedFat 2.3 g, Sodium 587.5 mg, Sugar 5.3 g
PESTO PASTA SALAD WITH ROASTED TOMATOES AND ASPARAGUS
Steps:
- Serves 10-12 as a side 1. Preheat the oven to 375 degrees. Line a baking sheet with tinfoil. 2. In a large bowl, toss the grape tomatoes (whole) with brown sugar, a dash of salt, black pepper and 1 Tablespoon olive oil, coating well. Roast at 375 for 20 minutes or until very soft and the tomatoes start to deflate. Set aside. 3. Line another baking sheet with tinfoil. Preheat the broiler. Trim the asparagus ends and toss with 1 Tablespoon olive oil, a dash of salt and pepper. Broil for 5-10 minutes, shaking the baking sheet every 2 minutes or so. NOTE: My broiler can be set to medium, but it's important to keep checking the asparagus so they don't burn. You want the asparagus to have a bit of a char at the tips and the stems to soften and start turning a little golden. Set aside. 4. Cook the pasta in unsalted water according to package directions. Reserve 2 Tablespoons of pasta water and strain the rest in a colander. Return the cooked pasta to the pot and stir in the pesto, adding some of the pasta water if it needs to be thinned a bit. Gently toss in the roasted tomatoes and asparagus, adjust seasonings. Serve hot or chill and serve cold.
PASTA WITH ASPARAGUS PESTO
Provided by Nathan Sivin
Categories Garlic Pasta Vegetarian Kid-Friendly Dinner Parmesan Pine Nut Asparagus Spring Healthy Gourmet Pennsylvania Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
- Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
ASPARAGUS PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- (c) 2006 NapaStyle Inc. All rights reserved
ASPARAGUS AND PISTACHIO PESTO PASTA
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
- To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
- Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
- Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.
More about "asparagus pesto pasta salad recipes"
ASPARAGUS PESTO PASTA RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ItalianCategory EntreeServings 2Total Time 30 mins
- Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a plate and pat dry. KEEP THE WATER (do not drain). Let cool 5 minutes.
- Once the asparagus has cooled, transfer it to a food processor. Add the garlic, almonds, cheese, salt and pepper. Pulse until combined. With the motor running, add the olive oil until you get a pesto consistency. Taste and salt if needed.
ASPARAGUS PESTO PASTA WITH ROASTED ... - DAILY DISH RECIPES
From dailydishrecipes.com
4.7/5 (9)Estimated Reading Time 2 minsServings 6Calories 339 per serving
PASTA SALAD WITH ASPARAGUS PESTO AND …
From metro.ca
Servings 4-6Total Time 20 mins
EASY ASPARAGUS PASTA SALAD - PRIMAVERA KITCHEN
From primaverakitchen.com
4/5 (2)Total Time 20 minsCategory Salad, Side DishCalories 305 per serving
- Once the water is boiling, add the Fusilli and cook according the packaging directions. Drain the pasta, rinse and transfer to a bowl.
ASPARAGUS RAVIOLI PASTA SALAD (HOT OR COLD ... - EASY ...
From eazypeazymealz.com
5/5 (1)Total Time 13 minsCategory Main DishCalories 443 per serving
ONE POT SPRING PESTO PASTA WITH PEAS & ASPARAGUS - …
From simplyquinoa.com
5/5 (1)Calories 698 per servingCategory Main Course
- Cook the pasta according to package instructions. When there are 5 minutes remaining on the cook time, add in the asparagus and peas.
- Once pasta is al dente, drain the entire pot into a colander and rinse quickly under cold water. Transfer pasta (and veggies) back into the pot. Stir in pesto and artichokes.
EASY ASPARAGUS PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (2)Category Pasta, SauceCuisine ItalianCalories 578 per serving
- In a pot of boiling water cook asparagus until tender (about 10 minutes). Drain but keep 2-3 tablespoons of the water.
- In a blender or food processor add the cooked asparagus, freshly grated parmesan cheese, pine nuts, salt, pepper, lemon juice. Start by adding one tablespoon of asparagus water and two tablespoons of olive oil. Blend, gradually add the remaining olive oil and if needed more asparagus water until you reach desired thickness. Toss with cooked al dente pasta and a sprinkle of freshly grated Parmesan Cheese. Enjoy!
ASPARAGUS AND BOCCONCINI PASTA SALAD | RICARDO
From ricardocuisine.com
5/5 (21)Category AppetizersAuthor Elaine E.Total Time 32 mins
- In a large pot of salted boiling water, cook the pasta al dente. Add the asparagus 2 minutes before the end of cooking the pasta (see note). Drain the pasta and asparagus. Quickly cool under cold running water. Oil and let cool while preparing the dressing.
CHICKEN PESTO PASTA WITH ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 30 minsCategory Healthy Chicken Pasta RecipesCalories 422 per serving
- Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water.
- Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.
GRILLED ASPARAGUS PESTO PASTA SALAD - THIS SAVORY VEGAN
From thissavoryvegan.com
- Add all of the pesto ingredients (except for the olive oil) to a food processor. Pulse until roughly chopped. Scrape down the sides and replace the lid. Slowly add olive oil until your desired consistency is reached. Taste and adjust seasonings as needed. Set aside until ready to use.
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain and rinse with cold water.
- Heat an indoor griddle (or outdoor grill) to medium heat. Spray with olive oil then add asparagus directly to the pan (or grill). Sprinkle with salt and pepper and cook until charred and slightly tender. Remove from the pan and cut into bite-sized pieces.
- In a large bowl, combine pasta, pesto, asparagus, red onion, vegan mayo and some additional fresh basil. Toss to coat evenly and place in the fridge for at least 30 minutes.
TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING - THE ...
From washingtonpost.com
3.8/5 (36)Servings 6Is Accessible For Free TrueCalories 450 per serving
EASY LEMON ASPARAGUS PASTA - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (2)Total Time 20 minsCategory PastaCalories 314 per serving
PESTO TORTELLINI SALAD WITH ASPARAGUS | THE KITCHEN IS MY ...
From thekitchenismyplayground.com
Cuisine Italian-AmericanCategory SaladsServings 8-10Total Time 30 mins
11 EASY PESTO AND SALAD DRESSING RECIPES | CHATELAINE
From chatelaine.com
Estimated Reading Time 50 secs
PESTO PASTA SALAD - SIMPLY SCRATCH
From simplyscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love