Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, penne and asparagus pesto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Penne and Asparagus Pesto is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Penne and Asparagus Pesto is something which I have loved my whole life. They are nice and they look wonderful.
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. I like mini penne with pesto because of the little lines or ridges in them, which is great for catching the sauce.
To begin with this 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 cook that.
The ingredients needed to make Penne and Asparagus Pesto:
- Get 1 packages Penne pasta or spaghetti
- Take 1 packages Grape or cherry tomatoes
- Take 1 olive oil
- Get Pesto
- Prepare 5 oz cheese (queso fresco)
- Get 10 garlic flavored cracker
- Get 1 bunch Asparagus
- Get 1 tbsp olive oil
- Take 2 tbsp cream cheese
- Get 2 tsp dried thyme
- Get 2 tsp rosemary
- Take 1 salt
- Get 1 pepper
Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto. Toss well and dust with a light grating of Parmesan before serving. Pesto was first created in Italy as a thick sauce made from basil, but now other herbs and vegetables are often substituted. Add the penne to the ricotta mixture.
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.
Fold in the asparagus and half of the Parmesan cheese. Season to taste with salt, pepper, and several dashes of nutmeg. Lemony Spaghetti with Peas and Ricotta. Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato Add in Parmesan and salt and blend. There was winter, but it wasn't 'really' winter by any standards.
So that’s going to wrap it up for this exceptional food penne and asparagus pesto recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
