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 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.
ROASTED ASPARAGUS WITH PESTO
Make and share this Roasted Asparagus With Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
- Season to taste with salt and pepper.
- Roast in a preheated oven for 10-12 minutes or until done to your.
- liking.
- Sprinkle with freshly grated parmesan cheese and serve hot.
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
PASTA WITH ASPARAGUS AND ARUGULA-PISTACHIO PESTO
You can customize this dish with other spring-forward produce favorites, such as fava beans or spinach.
Provided by Rachel Gurjar
Categories Main Course
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In a food processor, combine the arugula, pistachios, Parmigiano, and garlic, and pulse until finely ground, about 1 minute. With the motor running, add 3/4 cup of the oil in a slow, steady stream until the pesto is smooth, about 1 minute. Transfer the pesto to a small bowl, stir in the salt, and set aside. In a large Dutch oven, heat the remaining 2 Tbs. oil over medium heat. Add the onion, and cook until softened, about 3 minutes. Add the pasta and broth, and bring to a boil. 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 and pepper flakes, and serve immediately.
Nutrition Facts : ServingSize 4 to 6
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.
PISTACHIO ASPARAGUS PESTO PASTA
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook the pasta in well salted water as directed on the package.
- When the pasta is cooked to al dente drain the pasta water reserving some of it.
- Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
- Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.
- Place everything into a food processor and blend.
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.
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
ARUGULA-PISTACHIO PESTO
Provided by Tori Ritchie
Categories Sauce Food Processor Cheese Garlic Vegetarian Pistachio Arugula Bon Appétit
Yield Makes about 1 1/4 cup
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE
I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.
Provided by CookinCowgirl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
- Prepare the vinaigrette.
- When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
- Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
- Cut the salmon into strips and put them in the bowl with the pasta.
- Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
- Top with chopped parsley and refrigerate for several hours.
- Remove and let it come to room temperature and serve.
PASTA WITH ASPARAGUS PESTO
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
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.
ASPARAGUS PASTA WITH PESTO
Make and share this Asparagus Pasta with Pesto recipe from Food.com.
Provided by GothicGranola
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- --------------Pesto-------------ØÖ .
- Saute garlic, and onion in olive oil until the garlic and onion turns light brown.
- Do not over cook.
- Set aside and keep warm.
- Prepare the pasta of your choice according to package directions except for the following: Add 1-2 cups additional water Just before water begins to boil, add the asparagus or the vegetables of your choice.
- When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat.
- Top with parmesan cheese and serve with French bread.
- This pesto recipe makes 2-4 servings depending on appetite.
Nutrition Facts : Calories 143.3, Fat 13.7, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 4.9, Fiber 1.4, Sugar 0.8, Protein 1.6
ASPARAGUS PESTO PASTA
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
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.
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- 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.
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