Pesto Asparagus And Sun Dried Tomato Pasta Recipe By Tasty

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PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS



Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus image

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

8 ounces medium pasta shells
1 lb asparagus, trimmed
2 tablespoons olive oil
kosher salt & freshly ground black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun-dried tomato packed in oil, drained
8 ounces fresh mozzarella cheese, in small cubes

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

PASTA WITH ASPARAGUS PESTO



Pasta with Asparagus Pesto image

Provided by Nathan Sivin

Categories     Garlic     Pasta     Vegetarian     Kid-Friendly     Dinner     Parmesan     Pine Nut     Asparagus     Spring     Healthy     Gourmet     Pennsylvania     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound penne or other tubular pasta
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

Steps:

  • In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
  • Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

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 TOMATOES AND ASPARAGUS



Penne With Sun-Dried Tomatoes and Asparagus image

Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!

Provided by Heart N Soul

Categories     Penne

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

16 ounces penne pasta
3 tablespoons extra virgin olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 teaspoon fresh rosemary, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 teaspoon black pepper
1/2 lb fresh asparagus, cut into one inch lengths
1/4 cup sun-dried tomato packed in oil, julienned
1/4 cup grated pecorino romano cheese

Steps:

  • Cook Pasta as directed, drain, set aside.
  • In large skillet, heat olive oil.
  • Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
  • Add white wine and simmer for about one minute.
  • Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
  • Simmer for about 5 minutes or until vegetables are heated.
  • Toss cream mixture with pasta and Grated cheese.

Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4

SPAGHETTI WITH SUN-DRIED TOMATO PESTO



Spaghetti with Sun-Dried Tomato Pesto image

The important thing is that pesto is a raw sauce and should not be cooked when dressing the pasta. Just toss the hot pasta with a little of its cooking water and the pesto. Stir well, add some cheese, and dinner is ready.

Yield makes 3 1/2 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 3/4 cups extra (see note)

Number Of Ingredients 9

Kosher salt
2 cups oil- packed sun-dried tomatoes, drained
2 packed cups fresh basil leaves
2 packed cups fresh parsley leaves, plus 2 tablespoons chopped
1 cup pine nuts, toasted
4 garlic cloves, peeled
1 3/4 cups extra-virgin olive oil
1 pound spaghetti
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Pulse sun-dried tomatoes, basil leaves, 2 cups parsley leaves, pine nuts, and garlic in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make an almost smooth paste, stopping occasionally to scrape down the sides of the bowl.
  • Slip the spaghetti into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet over low heat, and add 1 cup pasta water. Use tongs to drain the pasta and transfer to the skillet. Drizzle with the remaining 1/4 cup olive oil, and toss to coat the pasta with the pesto. Remove from heat, and toss with the grated cheese and the chopped parsley.
  • You can freeze the remaining half of the pesto for future use. Just pack it in a plastic container with a thin film of olive oil on top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

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