Dr Travis Storks Pesto Pasta With Spinach Asparagus And Cherry Tomatoes Food

DR. TRAVIS STORK'S PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES

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 (per serving; without chicken) 370 cal, 11 g pro, 48 g carb, 7 g fiber, 15
• 5 g fat, 2 g sat fat, 209 mg sodium

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 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. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES

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.

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.

PASTA WITH CHERRY TOMATOES & PESTO

Steps:

• Put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
• Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
• When pureed, push down the sides and add basil, salt and oil, puree.
• Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle).
• Put pesto in a small bowl.
• You should have about 3/4 cup pesto.
• Cook pasta according to package directions until firm but tender, about 10 minutes.
• Drain pasta, reserving 1/2 cup of the cooking water.
• Put pasta in a large mixing bowl.
• Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
• Add tomatoes, toss again and serve.
• Pass around additional grated cheese if desired.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).

BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES

Steps:

• For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
• Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
• This will make about 1 1/2 cups pesto.
• For the pasta, bring a large pot of salted water to boil.
• Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
• Drain the pasta and run it under cold water just until it stops steaming.
• Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl.
• Stir in the pesto until the pasta is coated.
• Toss in the cherry tomatoes and the crumbled feta.
• Taste the salad and season it as you like with salt and pepper.
• You can make the salad up to about 1 hour before you serve it.
• If the salad looks a little dry, add some olive oil prior to serving.

PESTO-GLAZED ASPARAGUS WITH CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• On jellyroll pan, toss asparagus with oil, salt and pepper. Roast asparagus, stirring occasionally, until tender, 25-30 minutes.
• In bowl, toss cherry tomatoes with pesto. Add tomato mixture to asparagus during last 5 minutes of cooking time.