Penne and Asparagus Pesto. Rinse asparagus spears and snap off and discard their tough ends. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.
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Toss pasta and asparagus with pesto and toasted pine nuts and serve.
Looking for another fast and tasty pasta dish?
Why not try - Pasta with cherry tomatoes, olives and arugula.
You can cook Penne and Asparagus Pesto using 13 ingredients or minus. Here is how you cook it.
Materials of Penne and Asparagus Pesto
- Provide 1 packages of Penne pasta or spaghetti.
- Prepare 1 packages of Grape or cherry tomatoes.
- Prepare 1 of olive oil.
- Provide of Pesto.
- Provide 5 oz of cheese (queso fresco).
- Prepare 10 of garlic flavored cracker.
- You need 1 bunch of Asparagus.
- Provide 1 tbsp of olive oil.
- Prepare 2 tbsp of cream cheese.
- You need 2 tsp of dried thyme.
- Provide 2 tsp of rosemary.
- Provide 1 of salt.
- Provide 1 of pepper.
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. 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.
These recipes cook in about 20 minutes from start up to finish, and 9 strides. Get ready to attend these recipes to get you by way of a busy back-to-school spell!. Here is how you achieve it.
Penne and Asparagus Pesto hint
- 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..
There was winter, but it wasn't 'really' winter by any standards. Literally just finished cooking! this is awesome! I did not use the kalamata olives but i did grill the pepper asparagus and zucchini! yum yum yum I also skipped the lemon partially because i forgot and this was the first time i made pesto. Sun-dried tomato pesto with basil makes an easy, tasty sauce for penne. Transfer the tomato mixture to a large bowl.