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 NOODLES WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it¿s fine to use.)
- Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
- Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.
Nutrition Facts : Calories 210, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 209 milligrams, Carbohydrate 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
ASPARAGUS AND PISTACHIO PESTO PASTA
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
SPRING PESTO PASTA WITH ASPARAGUS
Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
- In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
- Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.
Nutrition Facts : ServingSize 1 serving, Calories 411 calories, Sugar 3.2 g, Sodium 287.9 mg, Fat 12.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 3.7 g, Protein 15.4 g, Cholesterol 3.5 mg
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
ASPARAGUS AND PROSCIUTTO PASTA WITH RICOTTA-MINT PESTO
Make and share this Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
- Remove from heat and stir in zest, salt, and pepper flakes; set aside.
- Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
- Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
- Remove to a paper towel-lined plate; set aside.
- Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
- With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
- Saute asparagus in same skillet used for prosciutto, 5 minutes.
- Deglaze the pan with wine and reduce until evaporated; set aside.
- Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
- Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
- Top pasta with asparagus, prosciutto, and bread crumb mixture.
Nutrition Facts : Calories 432.3, Fat 17.6, SaturatedFat 5, Cholesterol 19.4, Sodium 147, Carbohydrate 52.7, Fiber 4.2, Sugar 2.9, Protein 15.3
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.
More about "asparagus pasta with mint pesto food"
EASY ASPARAGUS PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO …
From weightwatchers.com
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
MINT PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO
From weightwatchers.com
Cuisine FrenchCategory DinnerServings 6Total Time 40 mins
ASPARAGUS PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
5 MAKE-AHEAD SALADS TO KICK OFF SUMMER - THE NEW YORK TIMES
From nytimes.com
PASTA WITH ASPARAGUS - SKINNYTASTE
From skinnytaste.com
ASPARAGUS SEASON IS UPON US, SO LET’S CELEBRATE
From spokesman.com
CHEESY ASPARAGUS PESTO PASTA - JUST A TASTE
From justataste.com
ASPARAGUS PESTO WITH PASTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EDAMAME PESTO PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
PESTO PASTA WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
NIGEL SLATER’S RECIPES FOR NEW POTATOES WITH ASPARAGUS, AND FOR …
From theguardian.com
HOW TO MAKE FIVE EASY RECIPES TO CELEBRATE SPRING FLAVORS - MIAMI …
From miamiherald.com
ASPARAGUS SOUP WITH MINT PISTOU - FOOD NETWORK CANADA
From foodnetwork.ca
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
CRISPY COCONUT, ASPARAGUS AND GREEN BEAN SALAD RECIPE
From cooking.nytimes.com
PASTA WITH ASPARAGUS, MINT PESTO AND POACHED EGG - DELICIOUS.
From deliciousmagazine.co.uk
YOTAM OTTOLENGHI CELEBRATES SPRING WITH ASPARAGUS
From nytimes.com
CHICKEN PESTO PASTA WITH ASPARAGUS - EATINGWELL
From eatingwell.com
BASIL MINT PESTO PASTA WITH ASPARAGUS AND PEAS - MOM'S KITCHEN …
From momskitchenhandbook.com
MINT PESTO WITH ASPARAGUS AND PASTA RECIPE - FOOD.COM
From food.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