Pasta With Asparagus Pesto Recipes

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ASPARAGUS PESTO PASTA

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0



Asparagus Pesto Pasta image

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 WITH TINY POTATOES AND PASTA

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12



Asparagus Pesto with Tiny Potatoes and Pasta image

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.

1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 tablespoons pine nuts, toasted
8 cloves minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese
3/4 pound marble-size potatoes
2 tablespoons extra-virgin olive oil
1 1/2 cups uncut fresh basil leaves
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese

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



Pasta with Asparagus Pesto image

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.

1 pound penne or other tubular pasta
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13



Pasta Primavera With Asparagus and Peas image

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

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



Asparagus pasta with mint pesto image

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

large bunch mint (about 80g), leaves stripped
250g tub ricotta
25g parmesan , plus extra to serve
400g farfalle (pasta bows)
200g asparagus tips

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



Fusilli in Creamy Vegan Asparagus Pesto image

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.

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

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