Asparagus And Pistachio Pesto Pasta Recipes

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PISTACHIO PESTO PASTA



Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.

ASPARAGUS PESTO



Asparagus Pesto image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 3 cups

Number Of Ingredients 7

1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
1/2 cup packed coarsely chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
Grey salt and freshly ground black pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan

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

ROASTED ASPARAGUS WITH PESTO



Roasted Asparagus With Pesto image

Make and share this Roasted Asparagus With Pesto recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, ends trimmed
3 tablespoons prepared basil pesto
2 garlic cloves, minced
2 tablespoons olive oil
kosher salt
black pepper
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
  • Season to taste with salt and pepper.
  • Roast in a preheated oven for 10-12 minutes or until done to your.
  • liking.
  • Sprinkle with freshly grated parmesan cheese and serve hot.

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

Steps:

  • Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
  • Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 70 grams, Fat 25 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 455 milligrams, Sugar 4 grams

PASTA WITH ASPARAGUS AND ARUGULA-PISTACHIO PESTO



Pasta with Asparagus and Arugula-Pistachio Pesto image

You can customize this dish with other spring-forward produce favorites, such as fava beans or spinach.

Provided by Rachel Gurjar

Categories     Main Course

Yield 4 to 6

Number Of Ingredients 12

2 cups packed arugula (2-1/2 oz.)
1 cup raw unsalted pistachios
1/2 cup finely grated Parmigiano-Reggiano
2 medium cloves garlic, coarsely chopped
3/4 cup plus 2 Tbs. olive oil
1/2 tsp. kosher salt
1 small yellow onion, finely chopped
1 lb. dried acini de pepe pasta
1 qt. vegetable broth
1 lb. asparagus, trimmed and cut into 1-inch pieces (3 cups)
1 lemon, zested and juiced Lemon wedges, for garnish
Crushed red pepper flakes, for garnish

Steps:

  • In a food processor, combine the arugula, pistachios, Parmigiano, and garlic, and pulse until finely ground, about 1 minute. With the motor running, add 3/4 cup of the oil in a slow, steady stream until the pesto is smooth, about 1 minute. Transfer the pesto to a small bowl, stir in the salt, and set aside. In a large Dutch oven, heat the remaining 2 Tbs. oil over medium heat. Add the onion, and cook until softened, about 3 minutes. Add the pasta and broth, and bring to a boil. Cook, uncovered, stirring constantly, until the pasta is al dente and the liquid is absorbed, 8 to 10 minutes. Reduce the heat to low, add the asparagus and pesto, stir to combine, and cook until tender, about 2 minutes. Remove from the heat. Add lemon zest and juice, and stir to combine. Divide among pasta bowls, garnish with the lemon wedges and pepper flakes, and serve immediately.

Nutrition Facts : ServingSize 4 to 6

PISTACHIO ASPARAGUS PESTO PASTA



Pistachio Asparagus Pesto Pasta image

Time 25m

Yield 4

Number Of Ingredients 13

1 pound pasta (gluten free for gluten free)
1 cup pistachio asparagus pesto (see below)
parmigiano reggiano to taste (grated, optional garnish)
asparagus tips (optional garnish)
pistachios (chopped, optional garnish)
1 cup asparagus (cleaned, trimmed, blanched and chopped)
1/4 cup spinach (optional, helps keep the pesto nice and green)
1 clove garlic (chopped)
2 tablespoons pistachios (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt to taste

Steps:

  • Cook the pasta in well salted water as directed on the package.
  • When the pasta is cooked to al dente drain the pasta water reserving some of it.
  • Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
  • Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.
  • Place everything into a food processor and blend.

PASTA WITH ASPARAGUS PESTO



Pasta with Asparagus Pesto image

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

1 pound penne or other tubular pasta
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

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 PASTA



Asparagus Pesto Pasta image

I found this on the back of a tag for the Majesty asparagus I had picked up at the market. It was really enjoyable, and so easy to prepare, so I thought I ought to share! I used my blender, so I roughly chopped some of the bigger ingredients (asparagus, pecans) before putting them in, but from what I have heard of the mightiness of the food processor, you might be good to go without doing so. Use your knowledge of your tools to decide how you want to approach it :) I have also successfully served this over gluten free pasta (brown rice penne).

Provided by Starrynews

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, roughly chopped
3 fresh basil leaves or 3 a dash dried basil
1/4 cup parmesan cheese, grated
1 garlic clove, raw
1/4 cup pecans, chopped
3 tablespoons olive oil, divided
8 ounces spaghetti or 8 ounces egg noodles

Steps:

  • Prepare pasta according to package directions. When ready, drain and then toss with remaining tablespoon of olive oil.
  • Meanwhile, combine asparagus, basil, Parmesan cheese, garlic, pecans, and 2 tablespoons olive oil in a blender or food processor and process until smooth.
  • Serve asparagus pesto over prepared pasta.

PASTA WITH LEMON-PESTO, SHRIMPS AND ASPARAGUS



Pasta With Lemon-Pesto, Shrimps and Asparagus image

Looking for a new way to spice up your pasta. This is an amazing recipe, that is quick and easy to make. It is a recipe that any of your guests will love, and they'll definitely be asking for the recipe. I use prawns in place of shrimps. Enjoy Recipe from Chatelaine magazine

Provided by Purdy Good Cook

Categories     Vegetable

Time 30m

Yield 4 4, 4 serving(s)

Number Of Ingredients 7

500 g pasta (Your choice)
340 g frozen peeled uncooked shrimp or 340 g prawns
2 cups asparagus
2 lemons
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto sauce

Steps:

  • Cook pasta according to directions.
  • Meanwhile, defrost shrimps and peel.
  • Once defrosted, pat dry with paper towels.
  • Snap and discard tough ends of asparagus, then slice asparagus in half diagonally. Add to boiling pasta water for last 2 minutes of cooking. Drain pasta and asparagus, then place in a large bowl.
  • While pasta is cooking, finely grate 1 Tbsp peel from lemons and squeeze out about 1/2 Cup lemon juice. Melt butter in large frying pan over med-high heat. Add garlic and shrimps. Stir often until shrimps turn bright pink, about 3-4 minute, remove from heat. Stir in pesto, lemon juice, and peel, then turn over pasta until evenly mixed.
  • Serve in pasta bowl and enjoy.

Nutrition Facts : Calories 606.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 122.4, Sodium 552.9, Carbohydrate 101.3, Fiber 6.7, Sugar 5.3, Protein 30.6

CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES



Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes image

Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 10

1 bunch fresh mint, stems discarded (about 1 cup packed leaves)
1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving
2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving
1 small clove garlic, smashed and peeled
2 teaspoons finely grated lemon zest (from 2 lemons)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
12 ounces campanelle or other short, ruffled pasta
12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 pint cherry tomatoes, halved

Steps:

  • In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
  • Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
  • In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.

PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM



Penne With Pistachios, Asparagus, and Cream image

This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)

Provided by MsPia

Categories     Penne

Time 25m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 11

1/3 cup pistachio nut, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 teaspoon white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1 lb dry penne pasta
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
  • Sauté garlic in butter in a sauté pan over medium heat.
  • Meanwhile start cooking the pasta, according to package directions.
  • Add the asparagus and pepper.
  • Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
  • Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
  • Season with salt.
  • When pasta is done, drain and return to pot.
  • Combine asparagus sauce with pasta, stirring over medium heat.
  • Add cheese, stirring until it melts; transfer to platter.
  • Garnish with pistachio nuts and serve immediately.

Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7

ARUGULA-PISTACHIO PESTO



Arugula-Pistachio Pesto image

Provided by Tori Ritchie

Categories     Sauce     Food Processor     Cheese     Garlic     Vegetarian     Pistachio     Arugula     Bon Appétit

Yield Makes about 1 1/4 cup

Number Of Ingredients 7

1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil

Steps:

  • Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

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From eatyourbooks.com


LEMON AND ASPARAGUS PASTA WITH PISTACHIOS AND MOZZARELLA
2014-05-09 Lemon and Asparagus Pasta with Pistachios and Mozzarella. serves 4. Print this Recipe! 1/2 pound dried curly pasta (I used Cavatappi pasta) 1 pound asparagus, chopped into large pieces. 2 to 3 tablespoons olive oil. 1 heaping cup small mozzarella balls, sliced in half. 1 handful fresh parsley leaves, coarsely chopped. 1 small handful fresh basil leaves, coarsely chopped. juice of 1 to 2 lemons ...
From joythebaker.com


ROASTED ASPARAGUS PASTA SALAD - SOMETHING NUTRITIOUS
2022-06-20 Preheat the oven to 400 F. Cut the asparagus into 1″ pieces and transfer them to a parchment lined baking sheet. Drizzle in 1 tbsp of olive oil and season with salt and pepper. Roast for 20 minutes. While that roasts, bring a large pot of salted water to …
From somethingnutritiousblog.com


CHEESY ASPARAGUS PESTO PASTA - JUST A TASTE
2014-05-30 Blend the ingredients for 10 to 15 seconds, then with the blender still running, slowly stream in the olive oil until it’s fully incorporated and the mixture is well-blended, scraping down the sides as needed. Transfer the pesto to a bowl and season it with salt and pepper to taste. Add the pasta to the boiling salted water and cook until al ...
From justataste.com


PISTACHIO ARUGULA PESTO: VEGAN SAUCE PLEASURE RECIPE | EAT SMARTER …
1. Shell the pistachios. Wash arugula and spin dry. Peel and chop the garlic. 2. Puree arugula, garlic, pistachios, yeast flakes and olive oil with a hand blender until fine and creamy. Season to taste with salt and pepper. Pour the pistachio-arugula pesto into a jar and consume within 3-4 …
From eatsmarter.com


ASPARAGUS NOODLES WITH PESTO - LIVE EAT LEARN
2021-05-02 Instructions. Asparagus Noodles: Clean and dry asparagus. Break off the tough bottom inch of each spear. Use a vegetable peeler to shave the asparagus into long strips, moving from the tip to the bottom. Saute: Heat oil in a large saute pan over medium/high heat, then add asparagus. Cook, tossing frequently, until asparagus noodles are bright ...
From liveeatlearn.com


ROCKET & PISTACHIO PESTO PASTA | JAMIE OLIVER RECIPES
Method. Pick 70g of wild rocket into a pestle and mortar, then bash to a paste with a pinch of sea salt. Peel and bash in ½ a clove of garlic, then pound in 50g of unshelled pistachios until fine. Muddle in 4 tablespoons of olive oil, finely grate in 25g of Parmesan, then squeeze in the juice of 1 lemon. Season to perfection with salt and ...
From jamieoliver.com


PASTA WITH MUSHROOMS AND ASPARAGUS IN A PESTO SAUCE
2008-08-25 While mushrooms and asparagus are cooking, cook pasta noodles per instructions; drain, reserving 1/4 cup of the cooking liquid. Once the noodles are cooked & drained, return to the pan. Add pesto sauce, mushrooms and asparagus then mix thoroughly, adding some reserved cooking water as needed. Taste and season with salt and pepper if needed.
From fortheloveofcooking.net


ASPARAGUS AND PISTACHIO PESTO PASTA : RECIPES - COOKING …
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 ...
From cookingchanneltv.com


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