ASPARAGUS PESTO WITH PASTA
Steps:
- Bring 2 pots of water to a rolling boil: one large for the pasta and one medium sized for the asparagus.
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.
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.
LINGUINE WITH ASPARAGUS PESTO
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
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
ROASTED ASPARAGUS WITH PESTO
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
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.
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
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.
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
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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 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
PESTO SHRIMP PASTA
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.
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