Linguine With Roasted Asparagus And Almond Pesto Recipes

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.

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.

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.

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
• In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
• In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
• Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
• Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

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.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined. Transfer to a large bowl; stir in the ricotta and olives.
• Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans. Transfer to the bowl with the pesto and toss to coat. Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

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.

Steps:

• Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat. Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes. While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes. Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl. Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve. Serving Suggestions Add some extra protein to the meal with Hummus, served with fresh vegetables for dipping. nutrition information (per serving): Calories (kcal): 430; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 14; Monounsaturated Fat (g): 9; Carbohydrates (g): 61; Polyunsaturated Fat (g): 2.5; Sodium (mg): 390; Cholesterol (mg): 0; Fiber (g): 5;