Asparagus Turkey Pasta Toss Food

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ASPARAGUS PESTO PASTA

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.

FETTUCCINE WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in boiling salted water 10 minutes or until almost tender.
• Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
• Drain well.
• Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
• Remove from skillet with slotted spoon.
• Pour off drippings.
• Heat oil in same skillet over medium heat until hot.
• Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
• Remove from heat.
• Add beef; toss to mix.
• Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well.
• Sprinkle with cheese, if desired.

ASPARAGUS CREAM PASTA

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

ASPARAGUS-TURKEY PASTA TOSS

Steps:

• Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.

BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS

Steps:

• Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
• Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
• Sprinkle cheese over sausage mixture and mix well.
• Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

ROASTED ASPARAGUS-PASTA TOSS

Steps:

• Preheat the oven to 400° F.
• Cook Penne in salted boiling water until al dente; drain and return to pot.
• While the penne is cooking, combine the oil, pepper, and salt in a medium bowl; Add the asparagus and toss.
• Place the asparagus in a single layer on a baking sheet; Roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (If the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
• While the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; Heat, stirring occasionally, until the butter is melted.
• Add the asparagus and pine nuts to the pasta and toss.
• Gently toss in the chicken broth mixture over medium heat just until heated through.
• Taste and adjust the seasoning.
• Toss in the chives just before serving.

PASTA WITH SMOKED TURKEY AND ASPARAGUS

Steps:

• Cook the pasta in a large pot of lightly salted boiling water for 7 minutes, stirring occasionally .
• Add the asparagus and carrots, cook for another 4-5 minutes until vegetables are tender and pasta is cooked al-dente.
• Meanwhile, make the sauce: Bring the stock and onion to a boil in a medium saucepan.
• Reduce the heat and simmer, uncovered for 4-5 minutes until onion is soft.
• Whisk flour into milk until smooth. Stir into simmering broth mixture, return to a simmer and cook 1-2 minutes, stirring constantly , until slightly thickened.
• Reduce heat to low, add turkey and stir until heated through.
• Remove from heat, add mustard and butter and stir until the butter has melted.
• Drain pasta and vegetables; return to pot. Add sauce and toss to mix.
• Serve immediately.

ASPARAGUS & PEPPERS PASTA TOSS

Steps:

• Cook pasta according to package directions.
• Add asparagus, peppers and onion to pasta during last 5 minutes of cooking, DRAIN WELL.
• Return pasta mixture to pot.
• Add pasta sauce and heat through,Serve.

SPICY PENNE WITH TURKEY SAUSAGE, ASPARAGUS & FETA

Steps:

• Boil water for pasta with 1 tbsp.
• kosher salt.
• Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
• Seed bell pepper and cut into small strips.
• Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
• Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.) Begin to boil the pasta (6-8 minutes for al dente).
• While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
• Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
• Turn off heat, and drain pasta.
• Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
• Add salt& pepper to taste.
• Allow to cool for 5-10 minutes.
• (Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.) After cooling slightly, toss lightly with feta and chopped parsley.
• Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.