Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, penne and asparagus pesto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Penne and Asparagus Pesto is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Penne and Asparagus Pesto is something which I have loved my whole life. They’re fine and they look fantastic.
This pasta dish features asparagus two ways: The stalks are blended into a pesto, and the tips are sauteed. Trim and discard the tough/woody ends of each asparagus spear. I like mini penne with pesto because of the little lines or ridges in them, which is great for catching the sauce.
To get started with this particular recipe, we must first prepare a few ingredients. You can have penne and asparagus pesto using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Penne and Asparagus Pesto:
- Make ready 1 packages Penne pasta or spaghetti
- Get 1 packages Grape or cherry tomatoes
- Get 1 olive oil
- Make ready Pesto
- Take 5 oz cheese (queso fresco)
- Get 10 garlic flavored cracker
- Get 1 bunch Asparagus
- Take 1 tbsp olive oil
- Take 2 tbsp cream cheese
- Make ready 2 tsp dried thyme
- Take 2 tsp rosemary
- Take 1 salt
- Prepare 1 pepper
A quick and easy spring meal. This is a slightly deconstructed pesto - instead of adding the pine nuts to the pesto sauce I toasted them and sprinkled them over the pasta. Rinse asparagus spears and snap off and discard their tough ends. Add to the bowl with the pesto and stir to coat them well.
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.
Top with toasted walnuts and serve at once. The pistachio asparagus penne was a breeze to make and it tasted great! The pistachios worked really well in the asparagus pesto and I am looking forward to experimenting with using them in more pestos. Pesto was first created in Italy as a thick sauce made from basil, but now other herbs and vegetables are often substituted. I've made this recipe for hungry crowds ever since with amazing results.
So that is going to wrap this up for this special food penne and asparagus pesto recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
