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
PASTA WITH ASPARAGUS PESTO
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
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
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
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
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
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
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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