PESTO PASTA SALAD
This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.
Provided by Cookie and Kate
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
- Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
- Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
- To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
- Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.
Nutrition Facts : Calories 457 calories, Sugar 3.3 g, Sodium 153.8 mg, Fat 30 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 6.5 g, Protein 8.4 g, Cholesterol 0 mg
DR. TRAVIS STORK'S PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's Pesto Pasta with Spinach, Asparagus, and Cherry Tomatoes
Provided by The Rachael Ray Staff
Number Of Ingredients 19
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor
- Blend until paste forms, stopping often to push down basil
- Add cheeses and sea salt
- Blend until smooth
- Transfer to small bowl
- (Makes about 2/3 cup
- Can be made 1 day ahead
- Top with 1/4 inch olive oil and chill
- ) Prepare pasta: Cook pasta per package directions
- Drain and return to pot
- Heat oil in a large skillet over medium heat while pasta cooks
- Add asparagus and freshly ground black pepper to taste
- Cook 4 minutes
- Add tomatoes and cook until asparagus are tender 2-3 minutes longer
- Remove from heat
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined
- Sprinkle with grated or shaved Parmesan
- Serve warm, or chill and serve cold
- NUTRITION (per serving; without chicken) 370 cal, 11 g pro, 48 g carb, 7 g fiber, 15
- 5 g fat, 2 g sat fat, 209 mg sodium
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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.
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
- Prepare pasta: Cook pasta per package directions. Drain and return to pot.
- Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
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.
CAVATAPPI WITH SMOKED CHICKEN, SPINACH PESTO AND CHERRY TOMATOES
Another adapted cooking light recipe-smoked turkey or ham is nice in this dish if smoked chicken is not available.
Provided by Diana Adcock
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- Drain well.
- In a large mixing bowl combine the cooked pasta, Spinach-Basil Pesto, recipe #217019, smoked chicken, cherry tomato halves.
- Toss well.
- Spoon into six bowls.
- Evenly sprinkle walnuts and cheese.
- Serve.
Nutrition Facts : Calories 357.3, Fat 6.8, SaturatedFat 2, Cholesterol 7.3, Sodium 138.3, Carbohydrate 59.5, Fiber 3.2, Sugar 2.2, Protein 14.3
More about "pesto pasta with spinach asparagus and cherry tomatoes recipes"
PESTO PASTA WITH SPINACH, ASPARAGUS, AND …
From bigoven.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 342 per serving
ASPARAGUS PESTO WITH PASTA RECIPE - SIMPLY …
From simplyrecipes.com
PESTO RAVIOLI WITH SPINACH & TOMATOES …
From eatingwell.com
CHERRY TOMATO PASTA RECIPE | LIFE MADE …
From lifemadesweeter.com
ASPARAGUS PESTO PASTA RECIPE FROM H-E-B
From heb.com
Servings 4Total Time 20 minsCategory Main DishCalories 450 per serving
15+ HEALTHY 5-INGREDIENT DINNER RECIPES IN 30 MINUTES | EATINGWELL
From eatingwell.com
QUICK AND EASY HEALTHY PASTA WITH PESTO RECIPE - IFOODREAL.COM
From ifoodreal.com
EASY TOMATO AND SPINACH PASTA - BAKER BY NATURE
From bakerbynature.com
THE 25 BEST COLD PASTA RECIPES - GYPSYPLATE
From gypsyplate.com
THE 35 BEST ITALIAN VEGETARIAN RECIPES - GYPSYPLATE
From gypsyplate.com
PAPPARDELLE SHRIMP, ASPARAGUS, AND GRAPE TOMATOES | HY-VEE
From hy-vee.com
10 BEST PASTA CHERRY TOMATOES SPINACH RECIPES | YUMMLY
From yummly.com
TUSCAN CHICKEN PASTA RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
PASTA WITH PESTO, SPINACH AND CHERRY TOMATOES | NAUTILUS PLUS
From nautilusplus.com
OUR 15+ BEST CHICKEN PASTA RECIPES | EATINGWELL
From eatingwell.com
SPINACH PASTA WITH ASPARAGUS PESTO - BIGOVEN.COM
From bigoven.com
CHICKEN PESTO PASTA WITH ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
SPINACH PESTO PASTA — STONE PIER PRESS
From stonepierpress.org
SHRIMP, ASPARAGUS & CHERRY TOMATO PASTA – GIADZY
From giadzy.com
45+ EASY PASTA RECIPES - I HEART NAPTIME
From iheartnaptime.net
15 RANA PESTO CAPRESE SALAD - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love