Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, penne and asparagus pesto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Penne and Asparagus Pesto is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Penne and Asparagus Pesto is something that I have loved my entire life.
Add asparagus to a bowl, wipe out the sauté pan and add pine nuts. Heat pan over medium heat and gently shake the pan till the nuts turn golden brown. Drain penne and add to the asparagus. Toss pasta and asparagus with pesto and toasted pine nuts and serve.
To begin with this recipe, we must first prepare a few components. You can cook penne and asparagus pesto using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Penne and Asparagus Pesto:
- Prepare 1 packages Penne pasta or spaghetti
- Make ready 1 packages Grape or cherry tomatoes
- Make ready 1 olive oil
- Prepare Pesto
- Get 5 oz cheese (queso fresco)
- Make ready 10 garlic flavored cracker
- Take 1 bunch Asparagus
- Take 1 tbsp olive oil
- Make ready 2 tbsp cream cheese
- Get 2 tsp dried thyme
- Prepare 2 tsp rosemary
- Get 1 salt
- Take 1 pepper
Add the lemon zest and vegetarian Parm; pulse a few times to incorporate and form the pesto. Taste and add more lemon juice and/or salt, as needed. Return the saucepan to medium-low heat. Plate it and add the tops of the asparagus on top of the pasta to serve.
Instructions 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.
Return the saucepan to medium-low heat. Plate it and add the tops of the asparagus on top of the pasta to serve. Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto. Rinse asparagus spears and snap off and discard their tough ends. Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto.
So that is going to wrap this up for this exceptional food penne and asparagus pesto recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
