Exactly how Prepare Tasty Penne and Asparagus Pesto

Penne and Asparagus Pesto. 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.

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Rinse asparagus spears and snap off and discard their tough ends. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once. You can prepare Penne and Asparagus Pesto using 13 ingredients and 9 actions. Right here is exactly how we cook.

Materials for making of Penne and Asparagus Pesto

1. Detaile. 1 packages of Penne pasta or spaghetti.
2. Directions. 1 packages of Grape or cherry tomatoes.
3. Guidelines. 1 of olive oil.
4. Directions. of Pesto.
5. Directions. 5 oz of cheese (queso fresco).
6. Guidelines. 10 of garlic flavored cracker.
7. Directions. 1 bunch of Asparagus.
8. Step by step. 1 tbsp of olive oil.
9. Directions. 2 tbsp of cream cheese.
10. Step by step. 2 tsp of dried thyme.
11. Detaile. 2 tsp of rosemary.
12. Step by step. 1 of salt.
13. Directions. 1 of 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. Add the penne to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese.

To Make Penne and Asparagus Pesto

1. Bring pot of water to boil and add penne pasta. Cook to Al dente, drain and set aside..
2. 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..
3. 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..
4. Chop top tips of asparagus about 1" and set aside..
5. Crumble cheese and crackers into blender. Chop up remaining asparagus and drop into blender..
6. Add olive oil, cream cheese, thyme, rosemary, salt & pepper. Mix till a thick paste. May need to stir and foil it in..
7. 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..
8. Serve portion of pasta on plate. Garnish with asparagus tips and tomatoes..
9. 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..

Season to taste with salt, pepper, and several dashes of nutmeg. Lemony Spaghetti with Peas and Ricotta. A simply dish of penne with asparagus pesto and white beans welcomes in spring. Return the saucepan to medium-low heat. Add the drained pasta, along with the beans and the asparagus pesto.

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