Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, penne and asparagus pesto. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Add asparagus to a bowl, wipe out the sauté pan and add pine nuts. Heat pan over medium heat and gently shake the pan till the nuts turn golden brown. Drain penne and add to the asparagus.

Penne and Asparagus Pesto is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Penne and Asparagus Pesto is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have penne and asparagus pesto using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Penne and Asparagus Pesto:

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

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. Drain and let cool for a few minutes. Asparagus is the secret ingredient in this new twist on pesto.

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.

Serve with orecchiette pasta and Pecorino-Romano cheese for an Italian-inspired meal. Ricotta cheese makes this flavorful pesto penne skillet SO creamy and the addition of sweet peas and asparagus make it an entire spring-style vegetarian dinner-in-one! The return of the spring skillets!! Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto. Rinse asparagus spears and snap off and discard their tough ends.

So that is going to wrap this up with this exceptional food penne and asparagus pesto recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!