Dr Travis Storks Pesto Pasta With Spinach Asparagus And Cherry Tomatoes Recipes

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PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES



Pesto Pasta With Spinach, Asparagus, and Cherry Tomatoes image

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

2 cups fresh basil leaves (from about 2 bunches)
1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large garlic clove, chopped
2 tablespoons freshly grated parmesan cheese, plus additional (to garnish)
2 tablespoons freshly grated pecorino cheese, sardo or 2 tablespoons parmesan cheese
1 teaspoon sea salt
12 ounces whole wheat pasta (such as penne or farfalle)
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (about 14 ounces) or 1 (10 ounce) package frozen green peas, thawed
1 3/4 cups cherry tomatoes, halved
2 cups Baby Spinach or 2 cups arugula
1 lb boneless skinless chicken breast, cooked and cut into bite-size pieces (optional)

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

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