GEMELLI WITH ASPARAGUS AND PINE NUTS
This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
- Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS
Make and share this Pasta With Asparagus, Pancetta and Pine Nuts recipe from Food.com.
Provided by Lakerdog2
Categories Pork
Time 25m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
- Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
- Increase oven temperature to 475°.
- Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
- Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.
Nutrition Facts : Calories 322.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 3.6, Sodium 322, Carbohydrate 49.2, Fiber 4.4, Sugar 2.9, Protein 13
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Make and share this Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone recipe from Food.com.
Provided by susie cooks
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
- Bring a large pot of salted water to a boil.
- Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
- Drain well.
- Keep the water boiling for the pasta.
- In a large skillet, heat the olive oil over medium heat.
- Add the scallions; sauté 1 minute to soften.
- Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
- In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
- Cook for 1 min.
- ,whisking constantly, to cook away the raw taste of the flour.
- Add the milk and cook, whisking all the while, until it comes to a boil.
- Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
- Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
- Season with the cayenne, allspice, and more salt and pepper.
- In a small bowl, combine the breadcrumbs and the remaining grana padano.
- Season with salt and pepper and add a drizzle of olive oil.
- Mix well.
- Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
- Drain well.
- Return the fettuccine to the cooking pot.
- Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
- Toss and taste for seasoning.
- Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
Nutrition Facts : Calories 713, Fat 27.5, SaturatedFat 5.5, Cholesterol 96.8, Sodium 241.7, Carbohydrate 95.9, Fiber 7, Sugar 8.9, Protein 26.1
ASPARAGUS LINGUINE
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine beautifully. Creating emulsification at the very end gives a perfect sauce that's as much about flavour as it is texture.
Provided by Jamie Oliver
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, snap off and discard the woody ends of the asparagus, then finely slice the spears at an angle, leaving the tips whole. Peel and finely slice the garlic, crumble up the dried chillies, and place both in a large frying pan on a medium heat with 2 tablespoons of oil and the butter. When the garlic starts to sizzle, stir in the asparagus. Let it start to fry, then add a spoonful of pasta water, cover, and leave to simmer on a low heat until the pasta is al dente.
- Using tongs, drag the pasta straight into the asparagus pan, letting a little starchy cooking water go with it. Turn the heat off, then finely grate in the pecorino and toss together until the fat, cheese and liquid make a natural creamy sauce--loosen with a little extra cooking water, if needed. Taste and season to perfection, then divide between your plates. Finish with a grating of pecorino and a little lemon zest, to taste.
ASPARAGUS LINGUINE
Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.
Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS
Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.
Number Of Ingredients 10
Steps:
- PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
- HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
- COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.
ASPARAGUS WITH PINE NUTS
Make and share this Asparagus With Pine Nuts recipe from Food.com.
Provided by Gallopin Gael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
- Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
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