Penne With Pistachios Asparagus And Cream Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Steps:

• Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
• Sauté garlic in butter in a sauté pan over medium heat.
• Meanwhile start cooking the pasta, according to package directions.
• Add the asparagus and pepper.
• Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
• Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
• Season with salt.
• When pasta is done, drain and return to pot.
• Combine asparagus sauce with pasta, stirring over medium heat.
• Add cheese, stirring until it melts; transfer to platter.
• Garnish with pistachio nuts and serve immediately.

Steps:

• Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
• To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
• Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
• Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Steps:

• Preheat oven to 350 degrees. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside. Cook the asparagus in a stock pot in boiling salted water, uncovered, over medium high heat until tender, about 3 minutes. Remove asapargus saving the water so the pasta can be prepared in the same pot. Saute garlic in butter in a saute pan over medium high heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic. Add the asparagus and ground pepper. Increase the heat to high and pour in the wine, stirring for about 1 minute. Reduce the heat to medium. Pour the half and half over asparagus mixture and simmer about 2 minutes. Season with salt; and jalepeno pepper flakes. Keep warm while boiling the pasta. Prepare penne according to directions (in asparagus water.)Drain and return to pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts and serve immediately.

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

Steps:

• Preheat oven to 350 degrees.
• Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside.
• Cook the asparagus in a stock pot in boiling salted water, uncovered, over medium high heat until tender, about 3 m inutes.
• Remove asapargus saving the water so the pasta can be prepared in the same pot.
• Saute garlic in butter in a saute pan over medium high heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic.
• Add the asparagus and ground pepper.
• Increase the heat to high and pour in the wine, stirring for about 1 minute. Reduce the heat to medium.
• Pour the half and half over asparagus mixture and simmer about 2 minutes. Season with salt; and jalepeno pepper flakes. Keep warm while boiling the pasta.
• Prepare penne according to directions (in asparagus water.)Drain and return to pot.
• Combine asparagus sauce with pasta, stirring over low heat.
• Add cheese, stirring until it melts; transfer to a platter.
• Garnish with pistachio nuts and serve immediately.

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.