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A bright and lemony pesto sauce with penne and asparagus. A quick and easy spring meal. This is a slightly deconstructed pesto - instead of adding the pine nuts to the pesto sauce I toasted them and sprinkled them over the pasta.
Alright, don’t linger, let’s approach this penne and asparagus pesto formula with 13 elements which are surely easy to obtain, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients - Penne and Asparagus Pesto:
- You need 1 packages Penne pasta or spaghetti
- Get 1 packages of Grape or cherry tomatoes
- You need 1 - olive oil
- Get Pesto
- You need 5 oz cheese (queso fresco)
- Require 10 garlic flavored cracker
- Get 1 bunch - Asparagus
- Take 1 tbsp of olive oil
- You need 2 tbsp - cream cheese
- Require 2 tsp of dried thyme
- Take 2 tsp for rosemary
- Need 1 for salt
- Prepare 1 - pepper
Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto. Toss well and dust with a light grating of Parmesan before serving. Rinse asparagus spears and snap off and discard their tough ends. Add to the bowl with the pesto and stir to coat them well.
Penne and Asparagus Pesto start cooking:
- Bring pot of water to boil and add penne pasta. Cook to Al dente, drain and set aside.
- While noodles are cooking, set oven to bake at 425. Cut bottom ends off of asparagus. Put rinsed asparagus and tomatoes on baking sheet and drizzle olive oil all over to coat.
- Roast asparagus and tomatoes for 10 minutes depending on thickness of asparagus. As long as the tips are cooked…the rest of the stalk will be used in pesto. Remove from oven and set tomatoes aside.
- Chop top tips of asparagus about 1" and set aside.
- Crumble cheese and crackers into blender. Chop up remaining asparagus and drop into blender.
- Add olive oil, cream cheese, thyme, rosemary, salt & pepper. Mix till a thick paste. May need to stir and foil it in.
- In large bowl, add penne and half the pesto. Mix. Continue adding more pesto. I still had 1/4 cup left to use for another dish.
- Serve portion of pasta on plate. Garnish with asparagus tips and tomatoes.
- Substitute: I didn't have any pine nuts or sliced almonds. So I used crackers instead. It helps in making it a good thick paste.
Top with toasted walnuts and serve at once. Literally just finished cooking! this is awesome! I did not use the kalamata olives but i did grill the pepper asparagus and zucchini! yum yum yum I also skipped the lemon partially because i forgot and this was the first time i made pesto. Replace half the basil used in this recipe with mint leaves, if you like; this is a summery affair, intended to coincide with the latter part of asparagus season when the spears are plentiful & cheap. Add the penne to the ricotta mixture.
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