Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, penne and asparagus pesto. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
A bright and lemony pesto sauce with penne and asparagus. 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.
Penne and Asparagus Pesto is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Penne and Asparagus Pesto is something that I’ve loved my entire life.
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 can achieve that.
The ingredients needed to make Penne and Asparagus Pesto:
- Take Penne pasta or spaghetti
- Get Grape or cherry tomatoes
- Prepare olive oil
- Prepare Pesto
- Take cheese (queso fresco)
- Get garlic flavored cracker
- Make ready Asparagus
- Get olive oil
- Get cream cheese
- Take dried thyme
- Get rosemary
- Take salt
- Make ready 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. 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. 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. A quick and easy penne pasta recipe with tomatoes, asparagus, onion, and a creamy pesto sauce made with coconut milk. A simple vegetarian meal that's packed full of flavor!
So that is going to wrap it up for this exceptional food penne and asparagus pesto recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
