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
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;
PESTO GREEN BEANS
I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.
Provided by WellsBells
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
- Melt butter in a large skillet over medium-low heat.
- Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
- Toss butter mixture with beans in a bowl.
- Serve immediately.
GREEN BEAN PESTO
Steps:
- Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
- Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
- Make Ahead
- The pesto can be refrigerated in an airtight container for up to 5 days.
GREEN BEAN PARSLEY PESTO GNOCCHI
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner, Supper
Time 13m
Number Of Ingredients 8
Steps:
- Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
Nutrition Facts : Calories 578 calories, Fat 39 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE
This honestly is so easy to make and such a nice dish. This is good enough to serve to company. Other than the asparagus and onion that you will need to cut, the rest is all pantry or store bought items. The creamy ricotta and bread crumbs added to the soft gnocchi makes for a perfect dish. Many grocery stores carry fresh and frozen varieties, as all of mine do. Whole Foods, Sams Club, Trader Joes, for those in the US carry them and of course most Italian Markets. They are a nice change from the traditional pasta shapes. I happen to love asparagus in this, but I have also used peas or green beans too. For the pesto, by all means make your own, but a good store brand makes this quick and easy.
Provided by SarasotaCook
Categories Vegetable
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
- Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
- Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
- Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
- Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
- Add a fresh cucumber and tomato salad for a nice simple side dish.
PESTO ASPARAGUS OR GREEN BEAN SAUCE
Number Of Ingredients 0
Steps:
- Trim and cut at an angle into 1-inch pieces about 3/4 pound asparagus (you should have about 4 cups). Or trim an equal amount of tender green beans and cut into 1-inch pieces. When the pot of gnocchi water comes to a boil, toss in the asparagus or beans, cook 3 minutes, then add the gnocchi and cook 3 minutes more. Melt 4 tablespoons butter in a skillet, scoop up the gnocchi and asparagus or beans, and drop them into the pan, then add 1 cup Basil Paste (see below) and enough of the boiling water to make a sauce. To serve, top with 1/2 cup grated Parmigiano or Grana Padano.
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EASY ASPARAGUS PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (2)Category Pasta, SauceCuisine ItalianCalories 578 per serving
- In a pot of boiling water cook asparagus until tender (about 10 minutes). Drain but keep 2-3 tablespoons of the water.
- In a blender or food processor add the cooked asparagus, freshly grated parmesan cheese, pine nuts, salt, pepper, lemon juice. Start by adding one tablespoon of asparagus water and two tablespoons of olive oil. Blend, gradually add the remaining olive oil and if needed more asparagus water until you reach desired thickness. Toss with cooked al dente pasta and a sprinkle of freshly grated Parmesan Cheese. Enjoy!
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