SPRING PEA AND ASPARAGUS PASTA
This very green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Once you have prepped your vegetables, the dish comes together rather quickly. This recipe yields a lot (enough for 6 to 8 servings) so feel free to halve it if you are serving two.
Provided by Cookie and Kate
Categories Main
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
- While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
- Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
- Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
- Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.
Nutrition Facts : Calories 551 calories, Sugar 4.3 g, Sodium 231.4 mg, Fat 28.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 60.6 g, Fiber 9.5 g, Protein 20.1 g, Cholesterol 19.8 mg
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
LINGUINE WITH ASPARAGUS
"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.
Provided by Nancy Fuller
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
ASPARAGUS LEMON PASTA SALAD
Steps:
- Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.
ASPARAGUS LINGUINE
Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.
Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. 2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well. 3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. 4. Increase oven temperature to 475 degrees. 5. Arrange pancetta on jelly-roll pan. Bake at 475 degrees for 6 minutes or until crisp. 6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.
FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Make and share this Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone recipe from Food.com.
Provided by susie cooks
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
- Bring a large pot of salted water to a boil.
- Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
- Drain well.
- Keep the water boiling for the pasta.
- In a large skillet, heat the olive oil over medium heat.
- Add the scallions; sauté 1 minute to soften.
- Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
- In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
- Cook for 1 min.
- ,whisking constantly, to cook away the raw taste of the flour.
- Add the milk and cook, whisking all the while, until it comes to a boil.
- Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
- Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
- Season with the cayenne, allspice, and more salt and pepper.
- In a small bowl, combine the breadcrumbs and the remaining grana padano.
- Season with salt and pepper and add a drizzle of olive oil.
- Mix well.
- Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
- Drain well.
- Return the fettuccine to the cooking pot.
- Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
- Toss and taste for seasoning.
- Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
Nutrition Facts : Calories 713, Fat 27.5, SaturatedFat 5.5, Cholesterol 96.8, Sodium 241.7, Carbohydrate 95.9, Fiber 7, Sugar 8.9, Protein 26.1
PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS
Make and share this Pasta With Asparagus, Pancetta and Pine Nuts recipe from Food.com.
Provided by Lakerdog2
Categories Pork
Time 25m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
- Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
- Increase oven temperature to 475°.
- Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
- Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.
Nutrition Facts : Calories 322.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 3.6, Sodium 322, Carbohydrate 49.2, Fiber 4.4, Sugar 2.9, Protein 13
LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA
A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!
Provided by Asiangirl
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
- Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g
LINGUINE WITH ASPARAGUS & EGG
Jill Dupleix's tasty asparagus pasta makes for an elegant lunch or supper dish
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 35m
Number Of Ingredients 6
Steps:
- Snap the woody ends off the asparagus, and discard. Cut the asparagus in half widthways. Cook them in simmering salted water until just tender, 3-4 minutes, then drain, then quickly refresh under cold running water to retain their colour.
- Cook the pasta in plenty of salted boiling water until it is al dente - tender but firm to the bite. Heat the olive oil in a frying pan over low heat, and gently break the eggs into it. Cover immediately and cook over very gentle heat for around 3-4 minutes, until the whites have just set and the yolks are still runny.
- In the meantime, drain the pasta and toss it with the asparagus and walnut oil in the bowl. Arrange on four warmed plates. Separate each egg carefully from the others and gently lift out and place on the pasta. Scatter with sea salt and serve with a bowl of grated parmesan.
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