Linguine With Asparagus Pesto Recipes

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ASPARAGUS LINGUINE



Asparagus Linguine image

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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

ASPARAGUS AND PISTACHIO PESTO PASTA



Asparagus and Pistachio Pesto Pasta image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 pound thin asparagus
1/4 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano
3 to 4 tablespoons toasted pistachios
1 clove garlic, grated or made into a paste
Juice of 1 lime or 1/2 lemon
1/3 to 1/2 cup EVOO
Salt and freshly ground pepper
1 pound penne
1 cup fresh shelled peas or defrosted frozen organic peas
Shaved Parmigiano-Reggiano, for garnish

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



Linguine with Asparagus image

"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.

Provided by Nancy Fuller

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 stick unsalted butter
8 ounces asparagus, woody ends trimmed, chopped
3/4 cup peas (fresh or frozen)
Handful of green beans, chopped
2 spring onions or garlic scapes, chopped
1 yellow onion, chopped
1/2 cup heavy cream
1/2 cup chicken stock
1 pound fresh linguine
1 cup freshly grated parmesan cheese
Big handful of fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.

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.

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

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

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.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA



Linguine with Asparagus, Bacon, and Arugula image

A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!

Provided by Asiangirl

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 5

Number Of Ingredients 7

1 pound linguine, uncooked
⅓ pound sliced bacon, cut in half
⅓ cup extra virgin olive oil
2 cloves garlic, thinly sliced
½ pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
¼ cup fresh lemon juice

Steps:

  • Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  • Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

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From realsimple.com


SPINACH PASTA WITH ASPARAGUS PESTO RECIPE | MYRECIPES
Directions. In a food processor, combine the cooked asparagus, garlic, basil, pine nuts, and 1/2 teaspoon of the salt. With the motor running, pour in 1/2 tablespoon of the olive oil and process until finely chopped. Set aside. In a large skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, 4 to 5 minutes.
From myrecipes.com


RIGATONI WITH ASPARAGUS-PISTACHIO PESTO RECIPE - FOOD & WINE
Directions. Step 1. Preheat the oven to 400°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. Advertisement. Step 2. In the bowl of a food processor ...
From foodandwine.com


ASPARAGUS, PINE NUT & PESTO PASTA - FOOD | DRINK | RECIPES
Dry fry the pine nuts in a small, heavy-based frying pan for 2 minutes until golden. 2. Preheat the grill to medium high. Mix half the pesto with the olive oil in a shallow dish then add the asparagus and toss together to coat. Arrange the coated asparagus in the grill pan. Grill for 4-5 minutes, turning, until tender and lightly charred on all ...
From waitrose.com


CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
Directions. Bring a large pot of salted water to a boil for the pasta. Put the spinach, parsley, pistachios, and garlic in the work bowl of a food processor. Process to make a chunky paste. Add the olive oil with the machine running to make a smooth pesto. Transfer to a serving bowl. Season with 1/2 teaspoon salt and several grinds of black pepper.
From lidiasitaly.com


CREAMY SAUSAGE & ASPARAGUS RIGATONI - NO CREAM NECESSARY
2019-05-10 Separate the top part (head) of the asparagus from the stem (approximately an inch) and cut the stem into pieces. In a small pot of boiling water cook first the head and set aside. In the same water cook the chopped stems until tender. With a slotted spoon remove the stems, and place in a blender with a cup of the boiled asparagus water.
From anitalianinmykitchen.com


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