CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
- Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
- In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
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
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.
MINT PESTO PASTA
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
- Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
- Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
- Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.
ASPARAGUS PASTA WITH PESTO
Make and share this Asparagus Pasta with Pesto recipe from Food.com.
Provided by GothicGranola
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- --------------Pesto-------------ØÖ .
- Saute garlic, and onion in olive oil until the garlic and onion turns light brown.
- Do not over cook.
- Set aside and keep warm.
- Prepare the pasta of your choice according to package directions except for the following: Add 1-2 cups additional water Just before water begins to boil, add the asparagus or the vegetables of your choice.
- When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat.
- Top with parmesan cheese and serve with French bread.
- This pesto recipe makes 2-4 servings depending on appetite.
Nutrition Facts : Calories 143.3, Fat 13.7, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 4.9, Fiber 1.4, Sugar 0.8, Protein 1.6
ASPARAGUS AND PROSCIUTTO PASTA WITH RICOTTA-MINT PESTO
Make and share this Asparagus and Prosciutto Pasta With Ricotta-Mint Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Toast crumbs in 2 teaspoons oil in a nonstick skillet over medium heat until brown, 2-3 minutes.
- Remove from heat and stir in zest, salt, and pepper flakes; set aside.
- Process mint, ricotta, 1/4 cup oil, lemon juice, Parmesan, pine nuts, salt, and black pepper for the pesto in a food processor; set aside.
- Saute prosciutto in 1 tablespoon oil in a skillet over med-high heat until crisp, 3-4 minutes.
- Remove to a paper towel-lined plate; set aside.
- Bring a big pot of salted water to a boil; add the asparagus and boil 2-3 minutes.
- With a slotted spoon, transfer the asparagus to a bowl of ice water, then drain.
- Saute asparagus in same skillet used for prosciutto, 5 minutes.
- Deglaze the pan with wine and reduce until evaporated; set aside.
- Cook pasta according to package directions in the same water used to boil the asparagus; reserve 1/2 cup pasta water, then drain.
- Combine the pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl.
- Top pasta with asparagus, prosciutto, and bread crumb mixture.
Nutrition Facts : Calories 432.3, Fat 17.6, SaturatedFat 5, Cholesterol 19.4, Sodium 147, Carbohydrate 52.7, Fiber 4.2, Sugar 2.9, Protein 15.3
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ASPARAGUS PASTA WITH MORELS AND ASPARAGUS MINT PESTO
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Servings 6Total Time 40 minsCategory Lunch,Dinner
- To make the pesto: Fill a large bowl with water and ice to make an ice-water bath. Bring a large saucepan of water to a boil. Salt the water, then add the medium asparagus and cook for about 5 minutes until tender. Remove the asparagus from the water using tongs (do not drain the water), then shock in the ice-water bath until fully cooled. Remove from the ice-water bath and blot dry with paper towels. Chop the asparagus and place it in a blender or food processor. Add the mint, oil, cold water, garlic, chile, and salt and process until smooth, adding more water if the mixture is too thick. Taste and add more salt if needed.
- To make the pasta: To clean the morels, fill a bowl with cold water, add the morels, and swish them around in the water. Remove from the water and repeat with two more changes of water. Dry with paper towels and cut the morels in half lengthwise. Cut the tips off of the asparagus and, using a mandolin or “Y” vegetable peeler, cut the jumbo asparagus into long julienne strips to resemble noodles. Heat the oil in a large sauté pan over medium-high heat until just smoking. Add the morels and asparagus tips and sauté until softened and lightly browned, about 5 minutes. Meanwhile, return the asparagus blanching water to a boil, add the pasta, and cook 30 seconds under al dente according to the package directions. Add the asparagus “noodles” and cook for another 30 seconds, until both are al dente. Drain, reserving some of the cooking liquid. Add the pasta and asparagus “noodles to the pan with the morels, season with salt and pepper, and toss well, adding enough of the reserved cooking liqu
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