Asparagus Pesto With Tiny Potatoes And Pasta Food

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ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

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



Asparagus Pesto image

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

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

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

BEST EVER PESTO & POTATO PASTA



Best ever pesto & potato pasta image

A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together

Provided by Barney Desmazery

Categories     Main course

Time 31m

Number Of Ingredients 8

150g green bean
300g new potato
300g short dried pasta like fusilli or a long pasta like linguine
large bunch basil
50g pine nuts
50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
2 garlic cloves
100ml olive oil

Steps:

  • KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
  • Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
  • Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
  • Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
  • Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

PASTA WITH ASPARAGUS PESTO



Pasta with Asparagus Pesto image

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

1 pound penne or other tubular pasta
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

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.

PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES



Pesto Pasta With Spinach, Asparagus, and Cherry Tomatoes image

Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.

Provided by internetnut

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups fresh basil leaves (from about 2 bunches)
1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large garlic clove, chopped
2 tablespoons freshly grated parmesan cheese, plus additional (to garnish)
2 tablespoons freshly grated pecorino cheese, sardo or 2 tablespoons parmesan cheese
1 teaspoon sea salt
12 ounces whole wheat pasta (such as penne or farfalle)
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (about 14 ounces) or 1 (10 ounce) package frozen green peas, thawed
1 3/4 cups cherry tomatoes, halved
2 cups Baby Spinach or 2 cups arugula
1 lb boneless skinless chicken breast, cooked and cut into bite-size pieces (optional)

Steps:

  • Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
  • Prepare pasta: Cook pasta per package directions. Drain and return to pot.
  • Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
  • Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.

Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

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

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

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 PASTA WITH MINT PESTO



Asparagus pasta with mint pesto image

A simple solution to dinner made with simple ingredients. Asparagus is at its best around May

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Supper

Time 15m

Number Of Ingredients 5

large bunch mint (about 80g), leaves stripped
250g tub ricotta
25g parmesan , plus extra to serve
400g farfalle (pasta bows)
200g asparagus tips

Steps:

  • In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
  • Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
  • Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

Nutrition Facts : Calories 507 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 79 grams protein, Sodium 0.43 milligram of sodium

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