Asparagus Pesto With Pasta

asparaguspestowithpasta1.jpg

Ingredients


  • Asparagus, 1, Bunch Spears Trimmed Of Tough Ends And Halved Crosswise
  • Baby Spinach Leaf, 3, Handfuls
  • Garlic, 2, Cloves Peeled
  • Parmesan Cheese, 1, Cup Freshly Grated Plus More For Topping
  • Pine Nuts, 1, Cup
  • Olive Oil, 1/4, Cup Extra Virgin Plus More For Topping
  • Lemon Juice, 1/2, Whole
  • Sea Salt, 1/2, Tsp Fine Grain
  • Pasta, 8, Oz Of Dried

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Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 30 Min

Preparation Time

  • 05 Min

(4.3/5)

Properties


High carb No pork No chicken No grains High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. 1 Bring 2 Pots Of Water To A Rolling Boil, One Large For The Pasta And One Medium Sized For The Asparagus. 2 While The Water Is Heating, Put The Pine Nuts In A Single Layer In A Large Skillet. Heat On Medium Heat, Stirring Occasionally, Until Fragrant And Lightly Browned. Remove Pine Nuts From Pan And Set Aside. You Will Use 3/4 Cup Of The Pine Nuts For The Pesto Paste And 1/4 Cup To Mix In Whole. 3 Salt The Asparagus Water And Drop The Spears Into The Pan. Cook For Only 2 Or 3 Minutes, Until The Spears Are Bright Green And Barely Tender. Drain Under Cool Water To Stop The Cooking. Cut The Tips Off, And Set Aside, Several Of The Asparagus (Diagonal Cut About An Inch From The End) To Use For Garnish. 4 Add The Asparagus, Spinach, Garlic, Parmesan, And 3/4 Cup Of The Pine Nuts To A Food Processor. Pure And, With The Motor Running, Drizzle In The 1/4 Cup Of Olive Oil Until A Paste Forms. If Too Thick, Thin It With A Bit Of The Pasta Water. Add The Lemon Juice And Salt, Taste And Adjust Seasoning. Here'S A Trick That Heidi Taught Me. When Emptying The Food Processor Bowl Of Its Contents, Hold The Bottom Of The Bowl With One Hand With A Finger In The Center Hole, Holding The Blade In Place And Keeping It From Falling Out. This Fresh Pasta Cooked Up In No Time At All. 5 Salt The Pasta Water Well And Cook The Pasta Until Just Tender. Check The Directions On The Pasta Package. You'Ll Need More Time For Dried Pasta And Less For Fresh. Drain And Toss Immediately With 1 Cup Of The Asparagus Pesto. Serve Sprinkled With The Remaining 1/4 Cup Toasted Pine Nuts, A Dusting Of Parmesan, And A Light Drizzle Of Olive Oil.

Ingredients


  • Asparagus, 1, Bunch Spears Trimmed Of Tough Ends And Halved Crosswise
  • Baby Spinach Leaf, 3, Handfuls
  • Garlic, 2, Cloves Peeled
  • Parmesan Cheese, 1, Cup Freshly Grated Plus More For Topping
  • Pine Nuts, 1, Cup
  • Olive Oil, 1/4, Cup Extra Virgin Plus More For Topping
  • Lemon Juice, 1/2, Whole
  • Sea Salt, 1/2, Tsp Fine Grain
  • Pasta, 8, Oz Of Dried

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