Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, penne and asparagus pesto. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
A bright and lemony pesto sauce with penne and asparagus. By adding some lemon to the pesto you create a herby, lemony, bright sauce that pairs really well with asparagus and pasta. Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto.
Penne and Asparagus Pesto is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Penne and Asparagus Pesto is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have penne and asparagus pesto using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Penne and Asparagus Pesto:
- Get 1 packages Penne pasta or spaghetti
- Prepare 1 packages Grape or cherry tomatoes
- Get 1 olive oil
- Take Pesto
- Prepare 5 oz cheese (queso fresco)
- Get 10 garlic flavored cracker
- Prepare 1 bunch Asparagus
- Prepare 1 tbsp olive oil
- Get 2 tbsp cream cheese
- Make ready 2 tsp dried thyme
- Prepare 2 tsp rosemary
- Take 1 salt
- Make ready 1 pepper
Pesto was first created in Italy as a thick sauce made from basil, but now other herbs and vegetables are often substituted. 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. There was winter, but it wasn't 'really' winter by any standards. Pesto, from the verb "to pound" in Italian, isn't just limited to basil-based recipes.
Steps to make Penne and Asparagus Pesto:
- Bring pot of water to boil and add penne pasta. Cook to Al dente, drain and set aside.
- While noodles are cooking, set oven to bake at 425. Cut bottom ends off of asparagus. Put rinsed asparagus and tomatoes on baking sheet and drizzle olive oil all over to coat.
- Roast asparagus and tomatoes for 10 minutes depending on thickness of asparagus. As long as the tips are cooked…the rest of the stalk will be used in pesto. Remove from oven and set tomatoes aside.
- Chop top tips of asparagus about 1" and set aside.
- Crumble cheese and crackers into blender. Chop up remaining asparagus and drop into blender.
- Add olive oil, cream cheese, thyme, rosemary, salt & pepper. Mix till a thick paste. May need to stir and foil it in.
- In large bowl, add penne and half the pesto. Mix. Continue adding more pesto. I still had 1/4 cup left to use for another dish.
- Serve portion of pasta on plate. Garnish with asparagus tips and tomatoes.
- Substitute: I didn't have any pine nuts or sliced almonds. So I used crackers instead. It helps in making it a good thick paste.
Spicy arugula and toasted walnuts create a flavorful pesto that pairs well with penne's sturdy shape and texture. This asparagus-spinach pesto pasta is topped with simple blackened shrimp, and is TOTAL seasonal comfort food! So, once your pesto is ready and your pasta water is boiling, add in the pasta to start cooking while you saute up your shrimp. If you don't want to use shrimp, you could sub in chicken or. This lovely pasta recipe reminds us that spring is just around the corner, when local asparagus becomes available.
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