Tomato Pistachio Asparagus Recipes

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PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM



Penne With Pistachios, Asparagus, and Cream image

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

1/3 cup pistachio nut, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 teaspoon white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1 lb dry penne pasta
1/2 cup parmesan cheese, freshly grated

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

TOMATO & PISTACHIO ASPARAGUS



Tomato & Pistachio Asparagus image

Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce.

Provided by Kitchen Kozy

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb asparagus spear, trimmed and steamed
1/4 cup butter
1/4 cup shallot, minced
3 medium tomatoes, seeded & chopped
1 tablespoon fresh parsley (optional)
1/4 cup leeks (optional) or 1/4 cup scallion, chopped (optional)
1 teaspoon lemon juice
1 dash salt (to taste)
1 dash pepper (to taste)
1/4 lb pistachios, shelled

Steps:

  • Melt the butter in a pan over medium heat.
  • Add the shallots and saute until soft and translucent.
  • Add the remaining ingredients, except the pistachios, and stir until heated through.
  • Pour the mixture over the cooked asparagus spears.
  • Garnish with the pistachios and serve immediately.

Nutrition Facts : Calories 310.2, Fat 24.8, SaturatedFat 8.9, Cholesterol 30.5, Sodium 162.1, Carbohydrate 17.8, Fiber 6.3, Sugar 6.1, Protein 9.7

PISTACHIO-CRUSTED ASPARAGUS



Pistachio-Crusted Asparagus image

Asparagus rolled in ground pistachios and baked. This is to-die-for and no one else is doing it.

Provided by davebuoy

Time 40m

Yield 6

Number Of Ingredients 5

2 cups shelled pistachio nuts
2 large eggs
2 tablespoons water
2 pounds thick asparagus, shaved using a vegetable peeler
salt and ground black pepper to taste

Steps:

  • Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
  • Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
  • Bake in the preheated oven until tender, about 15 minutes.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 17.1 g, Cholesterol 62 mg, Fat 20.6 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 201.2 mg, Sugar 6.2 g

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

Steps:

  • Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

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.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES



Roasted balsamic asparagus & cherry tomatoes image

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5

350g asparagus spear , woody ends discarded
330g pack cherry tomato , halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

PISTACHIO ORANGE ASPARAGUS



Pistachio Orange Asparagus image

We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. -Janice Mitchell Aurora, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
6 tablespoons coarsely chopped pistachios
3/4 cup butter, cubed
1/4 cup orange juice
2 teaspoons grated orange zest
Dash pepper

Steps:

  • In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.

Nutrition Facts :

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE



Roma Tomatoes with Asparagus and Hollandaise image

Hot and cheesy asparagus-filled roma tomato halves broiled for an easy side dish in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 6

6 medium plum (Roma) tomatoes (2 1/2 to 3 inches long)
36 thin asparagus spears (1/4 inch diameter)
1 cup milk
1 package (0.9 oz) hollandaise sauce mix
1/4 cup butter or margarine
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
  • Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
  • In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
  • Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
  • Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g

CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES



Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes image

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

1 bunch fresh mint, stems discarded (about 1 cup packed leaves)
1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving
2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving
1 small clove garlic, smashed and peeled
2 teaspoons finely grated lemon zest (from 2 lemons)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
12 ounces campanelle or other short, ruffled pasta
12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 pint cherry tomatoes, halved

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.

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER



Steamed Asparagus With Pistachios and Brown Butter image

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed

Steps:

  • Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
  • Drain asparagus and keep warm loosely wrapped in a kitchen towel.
  • Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
  • When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
  • Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO SALAD WITH FETA AND PISTACHIOS



Tomato Salad With Feta And Pistachios image

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

Provided by Mina Stone

Categories     Bon Appétit     Tomato     Salad     Salad Dressing     Parsley     Feta     Side     Dinner     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 6

3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
1/4 cup Basic Lemon Vinaigrette
1/4 cup chopped parsley, plus leaves for serving
1/4 cup crumbled feta

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then chop.
  • Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons vegetable oil
1 small onion, chopped (1/4 cup)
3 roma (plum) tomatoes, chopped (1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1 1/2 pounds asparagus

Steps:

  • Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
  • Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg

ASPARAGUS, BEAN AND PISTACHIO SALAD



Asparagus, Bean and Pistachio Salad image

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 11

Salt
1/4 pound asparagus, trimmed
1/4 pound haricots verts, stems removed
1 clove garlic
2 handfuls soft leaf lettuce, cut into small pieces
1/4 cup toasted pistachios
1/3 cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt

Steps:

  • Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
  • Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

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Snap off tough ends of asparagus and discard. Combine with remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a large bowl; toss to coat. Spread asparagus evenly on prepared pans. Step 4. Place tomatoes in the bowl that held the asparagus, and toss to coat them in remaining oil and salt. Add onion.
From myrecipes.com


BALSAMIC GLAZED ROASTED TOMATO AND ASPARAGUS - OH SWEET BASIL
2020-05-26 Heat the oven to 400 degrees. Toss the asparagus and tomatoes in the oil, salt and pepper. Place asparagus on one side of a baking sheet and tomatoes on the other to keep the tomato juices from the asparagus. Roast for 10 minutes, remove and place on a platter quickly with the parmesan on top. Drizzle with glaze and serve!
From ohsweetbasil.com


RIGATONI WITH ASPARAGUS-PISTACHIO PESTO RECIPE - FOOD & WINE
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.
From foodandwine.com


ASPARAGUS PISTACHIO SOUP - P. ALLEN SMITH
2015-03-26 Gently heat the shallots and pistachios in the pistachio oil until the shallots are wilted. Add the stock and bring to a simmer. Add the asparagus, salt and pepper and cook for 5 minutes. Transfer the soup to a blender or food processor and puree. Serve with a few extra drops of pistachio oil and some chopped asparagus.
From pallensmith.com


PASTA WITH ASPARAGUS AND CHERRY TOMATOES | GIADZY
Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes.
From giadzy.com


HOW TO MAKE: ASPARAGUS, PEAS & RADISHES WITH PISTACHIO PESTO
2018-04-08 40g (1½oz) pecorino or Parmesan cheese, finely grated. Sea salt flakes and freshly ground black pepper. For the vegetables 8-10 …
From independent.ie


QUICK-ROASTED ASPARAGUS WITH PISTACHIO PESTO RECIPE - TODAY.COM
2019-09-12 1 bunch asparagus, ends snapped off. 2 tablespoons olive oil. 1 pinch salt and freshly ground black pepper. 1/2 cup shelled pistachios. 1/2 cup basil leaves. 1/2 cup parsley. 1 clove garlic. 1/2 ...
From today.com


PEACH AND ASPARAGUS CAPRESE SALAD WITH PISTACHIO MINT PESTO
2018-02-06 1. To make pistachio mint pesto, blend or process ingredients until smooth and season to taste. 2. Place asparagus and 1 Tbsp of the chilli oil in a medium bowl; toss to coat and season. 3. Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes, adding the peaches to the pan cut-side down for ...
From foodtolove.co.nz


ROASTED ASPARAGUS WITH TOASTED PISTACHIOS RECIPE - CUISINART
Pulse 10 to 15 times, then process until finely chopped about 30 seconds. Add pistachios and pepper to work bowl. Pulse 5 times to chop roughly. Remove and reserve. Place shallots and garlic in work bowl and pulse to chop finely, 10 to 15 times. Combine asparagus, chopped shallot mixture and olive oil. Toss to coat and combine.
From cuisinart.com


CRISPY POLENTA WITH ASPARAGUS AND CREAMY TOMATO SAUCE
1. Option 1: Preheat oven over to 400 degrees. Brush with olive oil and season with salt and pepper. Bake for 6-8 minutes on each side until crispy. At the same time, roast the asparagus on another baking sheet in the oven. Spray with cooking spray and season with salt and pepper. . 2.
From slenderkitchen.com


GRILLED ASPARAGUS AND ROASTED PISTACHIO PESTO - OTTAWA LIFE …
2013-07-31 Lightly coat asparagus with olive oil and grill over a hot grill for five minutes, turning every 1 to 2 minutes until stalk is tender (e.g. easily penetrated with a fork). Note: This helps caramelize the asparagus by bringing out its natural sugars. Remove and cut spear tips and put aside. Chop the remaining asparagus and place in a food processor.
From ottawalife.com


ASPARAGUS, PISTACHIO, & MINT SALAD WITH LEMON VINAIGRETTE
2018-04-17 Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover asparagus with ice to stop cooking process.
From ourstate.com


PASTA WITH ASPARAGUS AND ARUGULA-PISTACHIO PESTO - FINECOOKING
Cook, uncovered, stirring constantly, until the pasta is al dente and the liquid is absorbed, 8 to 10 minutes. Reduce the heat to low, add the asparagus and pesto, stir to combine, and cook until tender, about 2 minutes. Remove from the heat. Add lemon zest and juice, and stir to combine. Divide among pasta bowls, garnish with the lemon wedges ...
From finecooking.com


ASPARAGUS, PISTACHIO PESTO AND RICOTTA GOZLEME - HALF BAKED …
2015-04-20 As the flatbread cooks, you will see little brown spots begin to appear, apparently these are the “eyes”. Traditionally, Gozleme can be filled with a minced type of meat, such as lamb, but there are many other types of fillings that can be used. I went opposite of meat and filled mine Gozleme with cheese, veggies and herbs.
From halfbakedharvest.com


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