Guide to Make Penne and Asparagus Pesto in 23 Minutes for Mom

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, penne and asparagus pesto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Penne and Asparagus Pesto is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Penne and Asparagus Pesto is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have penne and asparagus pesto using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Penne and Asparagus Pesto:

1. Make ready 1 packages Penne pasta or spaghetti
2. Take 1 packages Grape or cherry tomatoes
3. Prepare 1 olive oil
4. Prepare Pesto
5. Get 5 oz cheese (queso fresco)
6. Take 10 garlic flavored cracker
7. Make ready 1 bunch Asparagus
8. Take 1 tbsp olive oil
9. Get 2 tbsp cream cheese
10. Get 2 tsp dried thyme
11. Take 2 tsp rosemary
12. Make ready 1 salt
13. Get 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.

Steps 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.

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. A quick and easy penne pasta recipe with tomatoes, asparagus, onion, and a creamy pesto sauce made with coconut milk. A simple vegetarian meal that's packed full of flavor!

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