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
FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
- Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
- Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
- Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GEMELLI WITH ASPARAGUS AND PINE NUTS
This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
- Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
ASPARAGUS WITH PINE NUTS
Make and share this Asparagus With Pine Nuts recipe from Food.com.
Provided by Gallopin Gael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
- Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
GEMELLI WITH ASPARAGUS, MOZZARELLA, AND BACON
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1-inch pieces on the bias; set aside. Bring a large pot of salted water to a boil.
- Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove skillet from heat.
- Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside.
- Meanwhile, discard all but 1/4 cup bacon fat, and return the skillet to medium heat. Add the asparagus and the red-pepper flakes to the skillet. Cook until the asparagus is lightly browned. Drain the pasta, and add to skillet with the crumbled bacon, and the marjoram; season with salt. Toss together until combined and heated through. Remove the skillet from the heat.
- Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper, and serve immediately.
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- Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
- Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.
PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS RECIPE
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5/5 (81)Calories 385 per serving
- 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.
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- Preheat oven to 325°F. Bring a large pot of water, with 1 Tbsp. salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.
- Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake for about 10 minutes, just until golden.
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