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.
PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
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 PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- 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.)
- (c) 2006 NapaStyle Inc. All rights reserved
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
PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM
This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)
Provided by MsPia
Categories Penne
Time 25m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
- Sauté garlic in butter in a sauté pan over medium heat.
- Meanwhile start cooking the pasta, according to package directions.
- Add the asparagus and pepper.
- Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
- Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
- Season with salt.
- When pasta is done, drain and return to pot.
- Combine asparagus sauce with pasta, stirring over medium heat.
- Add cheese, stirring until it melts; transfer to platter.
- Garnish with pistachio nuts and serve immediately.
Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7
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
More about "pistachio asparagus pesto pasta recipes"
RIGATONI WITH ASPARAGUS-PISTACHIO PESTO …
From foodandwine.com
- Preheat the oven to 400°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.
- In the bowl of a food processor, combine the asparagus with the carrots and shallot and process until finely chopped. Scrape the mixture into a 9-by-13-inch glass or ceramic baking dish. Stir in the basil, garlic, honey, thyme, lemon zest, cumin and the 1/4 cup of olive oil. Bake for 25 to 30 minutes, stirring once, until the vegetables are soft and just starting to brown. Season with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, 12 to 14 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet and toss with olive oil.
- In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain the bacon on paper towels and finely chop it.
PASTA WITH BASIL PISTACHIO PESTO - LIDIA
From lidiasitaly.com
PISTACHIO PESTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ASPARAGUS PESTO WITH PASTA RECIPE
From simplyrecipes.com
CHITARRA PASTA WITH ASPARAGUS & GREEN …
From today.com
EASY ASPARAGUS PESTO RECIPE RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
ASPARAGUS AND PISTACHIO PESTO PASTA : …
From cookingchanneltv.com
QUICK-ROASTED ASPARAGUS WITH PISTACHIO PESTO …
From today.com
15 PASTA WITH SHRIMP AND SCALLOPS RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY GNOCCHI WITH LENTIL RAGU RECIPE - FORKS OVER KNIVES
From forksoverknives.com
EASY PASTA RECIPES ON PINTEREST
From pinterest.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
PISTACHIO PESTO RECIPE WITH ARUGULA (WITHOUT BASIL, NO PINE NUTS)
From cinnamonandcoriander.com
DANDELION PISTACHIO PESTO PASTA RECIPE ON FOOD52
From food52.com
CAVATELLI WITH GRILLED ASPARAGUS, GREEN ONIONS AND LEMON-HERB …
From rachaelray.com
PASTA WITH PISTACHIO PESTO RECIPE | BON APPéTIT
From bonappetit.com
CAVATELLI WITH ASPARAGUS, GREEN ONIONS AND LEMON-HERB-PISTACHIO …
From rachaelrayshow.com
CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
From lidiasitaly.com
30 BEST SPRING VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROCKET & PISTACHIO PESTO PASTA | JAMIE OLIVER RECIPES
From jamieoliver.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