Raw Asparagus Pesto Recipes

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RAW ASPARAGUS PESTO



Raw Asparagus Pesto image

After learning how good asparagus is for the body and how well it helps the kidneys. I thought this recipe was an excellent one. It is not cooked so the the asparagus is full of Vitamin A, Folic Acid. Did you know that asparagus has the largest percentage of RDA of folic acid then any other food source!! So eat up. This is excellent served as a dip or a spread. This recipe came from one of my favorite magazines: Organic Gardening

Provided by michEgan

Categories     Spreads

Time 5m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 4

1 1/4 cups diced fresh asparagus
3 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil

Steps:

  • Put everything in a food processor.
  • Slowly add the olive oil.
  • Serve cold.

Nutrition Facts : Calories 143.1, Fat 14.7, SaturatedFat 2.6, Cholesterol 3.7, Sodium 64.5, Carbohydrate 1.4, Fiber 0.5, Sugar 0.4, Protein 2.1

ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

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.

ASPARAGUS PESTO



Asparagus Pesto image

Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.

Provided by Mark Bittman

Categories     easy, quick, weekday, condiments, dips and spreads

Time 20m

Yield 4 to 6 servings (about 1 1/2 cups)

Number Of Ingredients 8

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

Steps:

  • Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
  • Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams

PASTA WITH ASPARAGUS PESTO



Pasta with Asparagus Pesto image

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

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)

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.

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

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

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

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.

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

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.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 70 grams, Fat 25 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 455 milligrams, Sugar 4 grams

ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

I found this on the back of a tag for the Majesty asparagus I had picked up at the market. It was really enjoyable, and so easy to prepare, so I thought I ought to share! I used my blender, so I roughly chopped some of the bigger ingredients (asparagus, pecans) before putting them in, but from what I have heard of the mightiness of the food processor, you might be good to go without doing so. Use your knowledge of your tools to decide how you want to approach it :) I have also successfully served this over gluten free pasta (brown rice penne).

Provided by Starrynews

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, roughly chopped
3 fresh basil leaves or 3 a dash dried basil
1/4 cup parmesan cheese, grated
1 garlic clove, raw
1/4 cup pecans, chopped
3 tablespoons olive oil, divided
8 ounces spaghetti or 8 ounces egg noodles

Steps:

  • Prepare pasta according to package directions. When ready, drain and then toss with remaining tablespoon of olive oil.
  • Meanwhile, combine asparagus, basil, Parmesan cheese, garlic, pecans, and 2 tablespoons olive oil in a blender or food processor and process until smooth.
  • Serve asparagus pesto over prepared pasta.

FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG



Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg image

Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .

Provided by Jill Santopietro

Categories     Pasta     Low Fat     Vegetarian     Kid-Friendly     High Fiber     Dinner     Lunch     Walnut     Asparagus     Beet     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 13

1/2 cup walnuts
1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)
2 garlic cloves, crushed
1/4 cup (packed) parsley leaves
Finely grated zest of 1 lemon
3 teaspoons fresh lemon juice, divided
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
Olive oil
2/3 cup grated Parmesan, plus more for serving
4 large eggs
3/4 pound fettuccine
1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Steps:

  • Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
  • Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
  • Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
  • Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
  • Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
  • Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
  • Do Ahead
  • Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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