PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY
Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F/220˚C.
- In a large pot, bring 4 quarts of water to a rolling boil.
- Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
- In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
- Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
- In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams
COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Provided by Lucia D
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g
PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
Make and share this Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
Nutrition Facts : Calories 676, Fat 29.6, SaturatedFat 12, Cholesterol 59.8, Sodium 542.4, Carbohydrate 73.2, Fiber 10.7, Sugar 5, Protein 33.7
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
ASPARAGUS PESTO PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.
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SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
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4.9/5 (38)Total Time 45 minsCategory EntreeCalories 372 per serving
- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
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