ASPARAGUS PESTO WITH TINY POTATOES AND PASTA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pesto:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
- Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside.
- While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.
- Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.
ASPARAGUS PESTO PASTA
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 PASTA
I found this on the back of a tag for the Majesty asparagus I had picked up at the market. It was really enjoyable, and so easy to prepare, so I thought I ought to share! I used my blender, so I roughly chopped some of the bigger ingredients (asparagus, pecans) before putting them in, but from what I have heard of the mightiness of the food processor, you might be good to go without doing so. Use your knowledge of your tools to decide how you want to approach it :) I have also successfully served this over gluten free pasta (brown rice penne).
Provided by Starrynews
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pasta according to package directions. When ready, drain and then toss with remaining tablespoon of olive oil.
- Meanwhile, combine asparagus, basil, Parmesan cheese, garlic, pecans, and 2 tablespoons olive oil in a blender or food processor and process until smooth.
- Serve asparagus pesto over prepared pasta.
ASPARAGUS PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- (c) 2006 NapaStyle Inc. All rights reserved
PASTA WITH ASPARAGUS PESTO
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
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.
ASPARAGUS PESTO PASTA SALAD (VEGAN)
Make and share this Asparagus Pesto Pasta Salad (Vegan) recipe from Food.com.
Provided by QueenQT26
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Snap off the tough ends of the asparagus. Bring a large pot of water to a boil, and add the asparagus spears.
- Cook until just tender, about 4 minutes.
- Without emptying the water from the pot, lift out the asparagus spears and set aside to cool slightly.
- Bring the water back to a boil.
- Add salt, if needed, and add pasta.
- Cook until the pasta is al dente.
- Reserve 1 cup of pasta cooking water, and drain and rinse the pasta with cool water.
- Put into a serving bowl.
- Trim off the top 3 or 4 inches of the asparagus spears, and put the tips into the bowl with the pasta.
- Cut the bottoms into several pieces, and set aside to use in the pesto sauce.
- Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, and the asparagus pieces (not the tips!) along with 4-6 tablespoons of the reserved pasta water. (Start with 4 tablespoons water and add more as needed.) Puree until smooth.
- Toss the pasta and asparagus tips with the pesto, and season with salt and pepper to taste.
- Sprinkle with the remaining pine nuts or nutritional yeast, and serve warm or refrigerate until ready to serve.
Nutrition Facts : Calories 520, Fat 8.7, SaturatedFat 0.9, Sodium 326.9, Carbohydrate 102.3, Fiber 17.8, Sugar 3.5, Protein 15.5
ROASTED ASPARAGUS WITH PESTO
Make and share this Roasted Asparagus With Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
- Season to taste with salt and pepper.
- Roast in a preheated oven for 10-12 minutes or until done to your.
- liking.
- Sprinkle with freshly grated parmesan cheese and serve hot.
ASPARAGUS PASTA WITH MINT PESTO
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
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
FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO
Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.
Provided by Joy Manning
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
- Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
- Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.
LINGUINE WITH ASPARAGUS PESTO
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
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
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- Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water.
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