Pesto Glazed Asparagus With Cherry Tomatoes Food

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

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.

PESTO FARRO WITH CHERRY TOMATOES

Steps:

• Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
• Drain, rinse again under cold water.
• Put in a serving bowl with the pesto, mix well until completely coated in sauce.
• Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.

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.

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

GARLIC ROASTED ASPARAGUS AND CHERRY TOMATOES

Steps:

• In large bowl combine the asparagus, olive oil, garlic and salt and pepper. Toss to combine.
• Arrange the asparagus in a single layer on a baking sheet. Lay the cherry tomatoes over the asparagus in the center for a nice presentation.
• Preheat oven to 400 degrees. Roast for about 20 to 25 minutes.
• Enjoy!

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.