Asparagus Pesto with Penne Pasta

Asparagus Pesto with Penne Pasta

Ready in 30 minutes
4 avg, 7 review(s) 86% would make again

Top-ranked recipe named "Asparagus Pesto with Penne Pasta"

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Asparagus pesto on penne pasta with tiny potatoes

"We used a lot less oil than the recipe. Also think the amount of cheese was over-stated in the ingreds list as I bought the amount stated but didn't use all per the recipe. We don't have a blender, so used pestal & mortar to grind pesto ingreds, worked well, just had to chop the asparagus into v. small pieces as tended to be stringy. We added a touch of lemon. All round very tasty. "

- gillian.hickey

Ingredients

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8 Marble-size potatoes
1/2 cup Parmesan cheese; grated
1 tbsp Olive oil
2 cups Penne
Salt and pepper; to taste
PESTO:
140 grams Asparagus; fresh or tinned
1/2 cup ½ cup fresh basil; coarsely chopped
2 tbsp Pine nuts; toasted
1 clove garlic; finely chopped
1/2 cup Olive Oil
1/2 cup Parmesan cheese; Grated
Salt and pepper; to taste

Original recipe makes 4

Servings  

Preparation

If necessary cook asparagus spears until tender,(keep water for cooking the Penne).

Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.

Place oil and Pine nuts in a saucepan, cook over low heat until Pine nuts are light golden brown. Drain immediately.

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste.

With the machine running, slowly add the olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto.

Scrape into a bowl and refrigerate until needed.

Heat the olive oil in a medium sauté pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper.

While the potatoes are browning, cook the penne until al dente, about 12 minutes, then drain.

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 874 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Heat the pesto sauce before adding to pasta
lynchris 10 months ago
cheribolden7 1 year ago
Very tasty an easy to make . Didn't use the potatoes. Didn't add any extra water but will next time to make it smoother.
darcycyr 1 year ago
The pesto sauce was yummy! I would make that again. The potatoes made the dish very filling, but didn't really add to the dish. I think a few sundries tomatoes would have been nice.
Zamatorie 2 years ago
I followed the recipe without measuring anything and it was still great! Easy and tasty. Great as a really quick meal if you cook the potatoes and asparagus ahead of time. *I used normal potatoes cut in small pieces and didn't fry them.
Jasmeister88 2 years ago
We used a lot less oil than the recipe. Also think the amount of cheese was over-stated in the ingreds list as I bought the amount stated but didn't use all per the recipe. We don't have a blender, so used pestal & mortar to grind pesto ingreds, worked well, just had to chop the asparagus into v. small pieces as tended to be stringy. We added a touch of lemon. All round very tasty.
gillian.hickey 4 years ago
If you cant buy toasted pine nuts, simply spread them on a baking trsy and put in the oven at 180 degrees for 2-3 minutes [I posted this recipe.]
Flea109 4 years ago
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