MINT PESTO PASTA
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
- Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
- Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
- Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.
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.
ASPARAGUS PESTO PASTA
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.
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
PASTA WITH MINT AND PARMESAN
The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
- Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams
CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES
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
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.
ASPARAGUS PASTA WITH MINT PESTO
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
- Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
- Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.
Nutrition Facts : Calories 507 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 79 grams protein, Sodium 0.43 milligram of sodium
ASPARAGUS PESTO WITH TINY POTATOES AND PASTA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pesto:
- 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.)
- Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
- Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside.
- While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.
- Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.
ASPARAGUS NOODLES WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it¿s fine to use.)
- Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
- Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.
Nutrition Facts : Calories 210, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 209 milligrams, Carbohydrate 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
ASPARAGUS PASTA WITH PESTO
Make and share this Asparagus Pasta with Pesto recipe from Food.com.
Provided by GothicGranola
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- --------------Pesto-------------ØÖ .
- Saute garlic, and onion in olive oil until the garlic and onion turns light brown.
- Do not over cook.
- Set aside and keep warm.
- Prepare the pasta of your choice according to package directions except for the following: Add 1-2 cups additional water Just before water begins to boil, add the asparagus or the vegetables of your choice.
- When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat.
- Top with parmesan cheese and serve with French bread.
- This pesto recipe makes 2-4 servings depending on appetite.
Nutrition Facts : Calories 143.3, Fat 13.7, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 4.9, Fiber 1.4, Sugar 0.8, Protein 1.6
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 PASTA
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
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.
ASPARAGUS AND PROSCIUTTO PASTA WITH RICOTTA-MINT PESTO
Make and share this Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
- Remove from heat and stir in zest, salt, and pepper flakes; set aside.
- Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
- Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
- Remove to a paper towel-lined plate; set aside.
- Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
- With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
- Saute asparagus in same skillet used for prosciutto, 5 minutes.
- Deglaze the pan with wine and reduce until evaporated; set aside.
- Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
- Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
- Top pasta with asparagus, prosciutto, and bread crumb mixture.
Nutrition Facts : Calories 432.3, Fat 17.6, SaturatedFat 5, Cholesterol 19.4, Sodium 147, Carbohydrate 52.7, Fiber 4.2, Sugar 2.9, Protein 15.3
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
More about "asparagus pasta with mint pesto recipes"
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO
From weightwatchers.com
Servings 6Total Time 40 minsCategory Lunch,Dinner
- To make the pesto: Fill a large bowl with water and ice to make an ice-water bath. Bring a large saucepan of water to a boil. Salt the water, then add the medium asparagus and cook for about 5 minutes until tender. Remove the asparagus from the water using tongs (do not drain the water), then shock in the ice-water bath until fully cooled. Remove from the ice-water bath and blot dry with paper towels. Chop the asparagus and place it in a blender or food processor. Add the mint, oil, cold water, garlic, chile, and salt and process until smooth, adding more water if the mixture is too thick. Taste and add more salt if needed.
- To make the pasta: To clean the morels, fill a bowl with cold water, add the morels, and swish them around in the water. Remove from the water and repeat with two more changes of water. Dry with paper towels and cut the morels in half lengthwise. Cut the tips off of the asparagus and, using a mandolin or “Y” vegetable peeler, cut the jumbo asparagus into long julienne strips to resemble noodles. Heat the oil in a large sauté pan over medium-high heat until just smoking. Add the morels and asparagus tips and sauté until softened and lightly browned, about 5 minutes. Meanwhile, return the asparagus blanching water to a boil, add the pasta, and cook 30 seconds under al dente according to the package directions. Add the asparagus “noodles” and cook for another 30 seconds, until both are al dente. Drain, reserving some of the cooking liquid. Add the pasta and asparagus “noodles to the pan with the morels, season with salt and pepper, and toss well, adding enough of the reserved cooking liqu
ASPARAGUS PESTO PASTA WITH ROASTED TOMATOES - DAILY …
From dailydishrecipes.com
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
EASY ASPARAGUS PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SPRING PESTO PASTA WITH ASPARAGUS - AHEAD OF THYME
From aheadofthyme.com
ASPARAGUS PESTO PASTA RECIPE FROM H-E-B
From heb.com
ASPARAGUS RIBBON, MINT & PEA PESTO TOASTS RECIPE
From loveandlemons.com
MINT AND PINE NUT PESTO WITH GEMELLI AND ASPARAGUS
From finecooking.com
PISTACHIO AND MINT PESTO RECIPE | BON APPéTIT
From bonappetit.com
ASPARAGUS PASTA WITH MINT PESTO | DAILY MAIL ONLINE
From dailymail.co.uk
Estimated Reading Time 50 secs
CREAMY PEA, ASPARAGUS & BROCCOLINI PASTA WITH MINT PESTO
From wellbeing.com.au
BASIL MINT PESTO PASTA WITH ASPARAGUS AND PEAS - MOM'S KITCHEN …
From momskitchenhandbook.com
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO
From weightwatchers.com
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO | RECIPES
From dev1.weightwatchers.com
ENJOY THIS REFRESHING SHRIMP AND ASPARAGUS PASTA RECIPE!
From simplyrecipes.com
PESTO GNOCCHI WITH ASPARAGUS - THE FEATHERED NESTER
From thefeatherednester.com
ASPARAGUS PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PENNE WITH ASPARAGUS, PISTACHIOS, AND MINT RECIPE | MYRECIPES
From myrecipes.com
CHEESY ASPARAGUS PESTO PASTA - JUST A TASTE
From justataste.com
FETTUCCINE WITH ASPARAGUS, LEEKS, AND MINT RECIPE | REAL SIMPLE
From realsimple.com
FUSILLI WITH ASPARAGUS, ZUCCHINI AND BASIL-MINT PESTO RECIPE
From foodandwine.com
ROASTED ASPARAGUS PASTA SALAD - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
CRAB ASPARAGUS PASTA WITH GREEN PEA PESTO
From more.ctv.ca
MINT PESTO PASTA - HOW TO MAKE ALMOND AND MINT PESTO RECIPE - LII
From lifeinitaly.com
ASPARAGUS TARTINE WITH RICOTTA AND MINT RECIPE - SERIOUS EATS
From seriouseats.com
BEST RAVIOLI WITH ASPARAGUS, MINT AND MASCARPONE RECIPES | FOOD …
From foodnetwork.ca
PASTA WITH ROASTED ASPARAGUS AND ALMOND PESTO - CANADIAN …
From cancer.ca
LINGUINE WITH ARTICHOKES, ASPARAGUS AND LEMON-MINT RICOTTA ...
From rachaelrayshow.com
GIADA DE LAURENTIIS' 25-MINUTE ASPARAGUS PASTA RECIPE HAS FANS …
From eatingwell.com
CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
From lidiasitaly.com
PASTA WITH ASPARAGUS, MINT PESTO AND POACHED EGG RECIPE
From deliciousmagazine.co.uk
PESTO ASPARAGUS - SIDE DISHES - MANY SIMPLE RECIPES
From manysimplerecipes.com
ASPARAGUS WITH MINT PESTO AND ALMONDS RECIPE | EAT YOUR BOOKS
From eatyourbooks.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