Name: Pesto Asparagus And Sun-Dried Tomato Pasta Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cloves garlic; 15 asparagus spears; 1 tsp olive oil; 1 tsp salt; 1 tsp pepper; 8 oz penne pasta; For Pesto:; 4 cups fresh basil leaves; ⅓ cup Pine nuts; 2 cloves garlic; ½ cup olive oil; ½ cup parmesan cheese; 1 tsp salt; ½ cup sun-dried tomato; ½ cup parmesan cheese

This flavorful pasta dish, with its rich combination of fresh basil pesto, crisp asparagus, and tangy sun-dried tomatoes, makes for a delightful lunch or dinner. The ingredients blend together beautifully, creating a symphony of textures and tastes that is both satisfying and nourishing.

Photos of Pesto Asparagus And Sun-Dried Tomato Pasta Recipe

Most of the ingredients for this recipe are readily available in any supermarket. However, the fresh basil leaves and pine nuts for the pesto may depend on the season. Also, sun-dried tomatoes can often be found in the produce section or near the olives and pickles. If you can't find them, feel free to substitute with fresh cherry tomatoes.

Ingredients for Pasta with Pesto, Asparagus, and Sun-dried Tomato

Garlic: It is used in both the pesto and for roasting the asparagus, adding a depth of flavor.

Asparagus: Provides a nice crunch and fresh taste to the pasta.

Olive oil: Needed to roast the asparagus and also form the base of the pesto.

Basil leaves: The main ingredient of the pesto providing a fresh, herby flavor.

Pine nuts: These are blended into the pesto giving it a slight crunch and nutty taste.

Parmesan cheese: Adds a nice, salty flavor to the pasta and pesto.

Sun-dried tomato: These lend a sweet and tangy flavor, balancing out the richness of the other ingredients.

Penne pasta: A great vehicle for the flavors, it absorbs the pesto well and complements the asparagus and sun-dried tomatoes.

One reader, Albrecht Butterfield says:

This pasta recipe with pesto, asparagus, and sun-dried tomato is a game-changer! The flavors are a perfect blend of fresh and savory, and the pesto adds a delightful kick. The asparagus and sun-dried tomatoes bring a unique twist to the dish. It's a must-try for any pasta lover!

Albrecht Butterfield

Techniques Required for Making This Dish

How to roast asparagus: Preheat the oven to 425 degrees F. Remove the woody ends of the asparagus and cut the remaining spears into quarters. Place them on a baking sheet, drizzle with olive oil, salt, and pepper, and toss to coat evenly. Roast for 10 minutes.

How to make pesto: In a blender or food processor, blend fresh basil leaves, pine nuts, garlic, and olive oil until it becomes a paste. Add in parmesan and salt, and blend until smooth.

How to cook penne pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add the penne pasta and cook for 10 to 12 minutes, or until al dente. Drain the pasta.

How to assemble the dish: In a large bowl, combine the cooked penne pasta, roasted asparagus, sun-dried tomatoes, and pesto. Toss together and serve hot or cold. Top with parmesan cheese before serving.

How To Make Pesto Asparagus And Sun-Dried Tomato Pasta

The classic flavors of basil and asparagus highlight the sweet-savory flavor profile of this sun-dried tomato pasta, making it an elegantly tasty dish.

Preparation: 15 minutes

Cooking: 22 minutes

Total: 37 minutes

Serves:

Ingredients

3garlic cloves
15asparagus spears
1tspolive oil
1tspsalt,to taste
1tsppepper,to taste
8ozpenne pasta

For Pesto:

4cupsfresh basil leaves
⅓cuppine nuts
2garlic cloves
½cupolive oil
½cupparmesan cheese
1tspsalt
½cupsun-dried tomato
½cupparmesan cheese,optional

Instructions

Preheat the oven to 425 degrees F.
In a large pot, bring 4 quarts of water to a rolling boil.
Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet.
Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated.
Bake for 10 minutes.
In the boiling water, cook the penne for 10 to 12 minutes, or until al dente, and drain.
Using a blender or food processor, blend the basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in the Parmesan and salt and blend.
In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto of about 3 hefty tablespoons.
Toss together and serve hot or cold, and top with Parmesan cheese. Enjoy!

Nutrition

Calories: 722.77kcal
Fat: 46.74g
Saturated Fat: 10.77g
Monounsaturated Fat: 25.58g
Polyunsaturated Fat: 7.54g
Carbohydrates: 53.44g
Fiber: 4.97g
Sugar: 5.99g
Protein: 25.57g
Cholesterol: 25.28mg
Sodium: 535.35mg
Calcium: 528.46mg
Potassium: 676.08mg
Iron: 4.61mg
Vitamin A: 166.39µg
Vitamin C: 11.59mg

Essential Technique Tip for Perfecting This Pasta Dish

When making the pesto, it's important to add the olive oil slowly while the food processor is running. This will help to emulsify the oil and basil, creating a smoother, creamier pesto. Also, don't forget to taste your pesto before mixing it with the pasta. Adjust the seasoning if needed, as the flavor of the pesto will significantly influence the overall taste of the dish.

Time-Saving Tips for Preparing This Pesto Pasta Recipe

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

Multitask: While the asparagus is roasting, start boiling the water for the pasta to save time.

Quick pesto: Use store-bought pesto if you're short on time, or make the pesto in advance and store it in the fridge for up to a week.

Efficient cooking: Cook the pasta and asparagus simultaneously to expedite the preparation process.

One-pot cooking: Consider using a large pot to cook the pasta and blanch the asparagus together, reducing the number of dishes to clean.

Organized workspace: Keep all the ingredients and utensils within reach to avoid unnecessary movement during cooking.

Substitute Ingredients For Pesto Asparagus And Sun-Dried Tomato Pasta Recipe

asparagus - Substitute with zucchini: Zucchini has a similar texture and mild flavor that can work well in place of asparagus in this recipe.
penne pasta - Substitute with spaghetti squash: Spaghetti squash can be a low-carb alternative to pasta and adds a unique texture to the dish.
pine nuts - Substitute with walnuts: Walnuts have a similar rich and nutty flavor, making them a suitable replacement for pine nuts in the pesto.
parmesan cheese - Substitute with pecorino cheese: Pecorino cheese has a similar salty and tangy flavor to parmesan and can be used as a substitute in the pesto or as a topping.
sun-dried tomato - Substitute with roasted red pepper: Roasted red peppers can add a sweet and smoky flavor similar to sun-dried tomatoes in the dish.

Best Way to Present This Pesto Pasta Dish

Elevate the plating: When presenting this dish, focus on creating a visually stunning plate. Use asparagus spears to create height and add a touch of elegance to the presentation. Arrange the penne pasta in a neat pile and garnish with vibrant sun-dried tomatoes for a pop of color.
Incorporate artistic drizzling: Drizzle a small amount of high-quality olive oil around the edge of the plate to add a glossy finish. This not only enhances the overall presentation but also adds a subtle richness to the dish.
Emphasize precision: Pay attention to the placement of each component. Carefully position the asparagus and sun-dried tomatoes to create a balanced and visually appealing composition. Precision in plating demonstrates attention to detail and culinary finesse.
Utilize negative space: Allow the plate to breathe by incorporating negative space. This will draw attention to the vibrant colors of the dish and create a sense of harmony on the plate.
Highlight the pesto: Use a small spoon to delicately place dollops of the vibrant pesto around the plate. This not only adds a burst of flavor but also enhances the visual appeal of the dish.
Incorporate edible flowers: Consider adding a few edible flowers, such as basil blossoms, as a final touch. These delicate blooms will add a touch of sophistication and a hint of floral fragrance to the presentation.

Essential Tools for Making Pasta with Pesto, Asparagus and Sun-Dried Tomato

Large pot: A large, deep pot used for boiling pasta or other ingredients.
Baking sheet: A flat, rectangular metal sheet used for baking and roasting foods in the oven.
Blender or food processor: A kitchen appliance used to blend, puree, or emulsify food and other substances.
Colander: A bowl-shaped kitchen utensil with perforated holes used to drain water from cooked pasta or vegetables.
Mixing bowl: A deep bowl used for mixing ingredients together.
Spatula: A flat, flexible kitchen tool used for lifting, flipping, and spreading foods.
Tongs: A kitchen utensil with two arms and a pivot near the handle, used for gripping and lifting foods.
Measuring spoons: Utensils used to measure an amount of an ingredient, either liquid or dry.
Oven: A kitchen appliance used for baking, roasting, and heating food.
Stove: A kitchen appliance used for cooking food by applying heat to it.

How To Store and Freeze Leftover Pesto Pasta

To store leftover pasta with pesto, asparagus, and sun-dried tomatoes, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When storing, drizzle a small amount of olive oil over the pasta to prevent the pesto from drying out and oxidizing, which can cause it to lose its vibrant green color.
To freeze the pasta dish, follow these steps:
1. Portion the cooled pasta into freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
2. Drizzle a thin layer of olive oil over the top of the pasta to create a barrier and prevent the pesto from oxidizing.
3. Seal the containers or bags tightly, removing as much air as possible to prevent freezer burn.
4. Label the containers with the date and contents, and freeze for up to 2-3 months.
To reheat frozen pasta with pesto, asparagus, and sun-dried tomatoes:
1. Thaw the frozen pasta in the refrigerator overnight.
2. Transfer the thawed pasta to a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway through, until heated through.
3. Alternatively, place the thawed pasta in a saucepan over medium heat and warm gently, stirring occasionally, until heated through. Add a splash of water or olive oil if needed to loosen the sauce.
Note that the texture of the asparagus may soften slightly after freezing and reheating, but the overall flavor of the dish should remain delicious.

How To Reheat Leftover Pasta

To reheat leftover pasta with pesto, asparagus, and sun-dried tomatoes, start by placing the desired amount of pasta in a microwave-safe bowl. Add a splash of water or olive oil to help maintain moisture and prevent the pasta from drying out during reheating.
Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape. Microwave the pasta on high power for 1-2 minutes, stirring halfway through to ensure even heating. If the pasta isn't heated through after 2 minutes, continue microwaving in 30-second intervals until it reaches the desired temperature.
Alternatively, you can reheat the pasta on the stovetop. Place the leftover pasta in a saucepan or skillet over medium-low heat. Add a splash of water or olive oil to the pan, and gently stir the pasta to distribute the liquid and prevent sticking.
Cover the pan with a lid and heat the pasta for 3-5 minutes, stirring occasionally, until it is heated through and steaming. If the pasta seems dry, add a bit more water or olive oil as needed to maintain a moist texture.
For a crispy texture, you can also reheat the pasta in the oven. Preheat the oven to 350°F (175°C). Spread the leftover pasta evenly on a baking sheet, and drizzle with a small amount of olive oil. Cover the baking sheet with foil and bake for 10-15 minutes, or until the pasta is heated through and slightly crispy around the edges.
Regardless of the reheating method you choose, be sure to check the temperature of the asparagus and sun-dried tomatoes to ensure they are also heated through. If necessary, you can remove the pasta from the heat source and microwave the asparagus and sun-dried tomatoes separately for a few seconds to ensure even heating.
Once the pasta, asparagus, and sun-dried tomatoes are heated through, give the dish a quick toss to redistribute the pesto and any other seasonings. If the pesto seems dry or clumpy, add a small amount of olive oil or pasta water to help loosen it up and coat the pasta evenly.
Serve the reheated pasta hot, garnished with fresh basil leaves, grated Parmesan cheese, or a sprinkle of red pepper flakes for added flavor and visual appeal. Enjoy your delicious, reheated pasta with pesto, asparagus, and sun-dried tomatoes!

Random Fact About Pasta with Pesto, Asparagus and Sun-Dried Tomato

Pesto is a versatile sauce that can be used in various dishes, such as pasta, sandwiches, and salads. It is a great way to add a burst of flavor to your meals.

Is This Pesto Pasta Recipe Economical for Home Cooking?

This pasta recipe with pesto, asparagus and sun-dried tomato is quite cost-effective for a household. The main ingredients, such as pasta, asparagus, and sun-dried tomatoes, are reasonably priced and readily available. The addition of homemade pesto adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people would be around $15. As a culinary chef, I would rate this recipe a solid 9. It's a flavorful and satisfying dish that offers a great balance of taste and nutrition at an affordable price.

Is This Pasta Recipe Healthy or Unhealthy?

The pasta recipe with pesto, asparagus, and sun-dried tomatoes is a relatively healthy dish, offering a balance of carbohydrates, healthy fats, and vegetables. Here's a breakdown of the nutritional aspects:

Asparagus: This low-calorie vegetable is rich in vitamins A, C, and K, as well as folate and fiber, which support digestive health and provide antioxidants.
Pesto: Made with fresh basil, pine nuts, garlic, and olive oil, pesto offers healthy monounsaturated fats, antioxidants, and anti-inflammatory properties.
Sun-dried tomatoes: These concentrated tomatoes provide lycopene, an antioxidant linked to reduced risk of certain cancers and heart disease.
Whole grain pasta: Opting for whole grain penne would increase the fiber content, promoting better digestion and blood sugar control.

However, the dish is high in calories due to the olive oil and pine nuts in the pesto, as well as the parmesan cheese. The sodium content is also considerable, which could be a concern for those watching their salt intake.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of olive oil in the pesto and replace some of it with vegetable broth or water to maintain a smooth consistency.
Use a smaller portion of pesto per serving to decrease the overall calorie and fat content.
Incorporate additional vegetables, such as cherry tomatoes, spinach, or bell peppers, to increase the nutrient density and fiber content of the dish.
Choose whole grain or legume-based pasta for added fiber and protein.
Opt for a lower-sodium parmesan cheese or reduce the amount used in the recipe.

Editor's Thoughts on This Delightful Pasta Dish

The combination of fresh basil pesto, roasted asparagus, and sun-dried tomatoes creates a harmonious blend of flavors in this pasta dish. The use of pine nuts and parmesan in the pesto adds a rich and nutty dimension, complementing the sweetness of the sun-dried tomatoes and the earthy flavor of the asparagus. The recipe's simplicity allows the ingredients to shine, making it a delightful and satisfying dish. It's a versatile recipe that can be enjoyed as a warm meal or as a refreshing cold pasta salad. Overall, it's a delightful and flavorful dish that is sure to impress.

Enhance Your Pesto Asparagus And Sun-Dried Tomato Pasta Recipe with These Unique Side Dishes:

Garlic Bread: A warm and crispy garlic bread with a hint of parmesan and herbs, perfect for dipping in the pesto pasta.

Grilled Vegetables: Colorful and flavorful grilled vegetables, such as zucchini, bell peppers, and eggplant, seasoned with olive oil and herbs for a healthy and delicious side.

Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits, such as strawberries, blueberries, and kiwi, tossed in a light citrus dressing to complement the savory pasta dish.

Tiramisu: Indulge in a classic Italian dessert with layers of coffee-soaked ladyfingers and creamy mascarpone, dusted with cocoa powder for a sweet ending to the meal.

Alternative Recipes Similar to This Pesto Pasta Dish

Grilled Vegetable Skewers: Marinate the vegetables in a mixture of olive oil, balsamic vinegar, and herbs before grilling for a delicious and healthy side dish.

Mango Salsa Chicken: Top grilled chicken with a refreshing salsa made with mango, red onion, cilantro, and lime juice for a burst of tropical flavor.

Creamy Mushroom Risotto: Cook arborio rice with sautéed mushrooms, onions, and garlic, then stir in a creamy mixture of parmesan cheese and chicken broth for a comforting and indulgent risotto.

Appetizer and Dessert Pairings for Pasta with Pesto, Asparagus and Sun-Dried Tomato

Appetizers:

Savory Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters for a light and tasty appetizer. Shred zucchini, mix with herbs and spices, then pan-fry until golden brown. Serve with a side of creamy dipping sauce for a delightful pre-dinner treat.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and creamy Decadent Chocolate Mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic dinner for two.

Tangy Lemon Tart: Satisfy your sweet tooth with a Tangy Lemon Tart, featuring a buttery shortbread crust and a zesty lemon filling. Garnish with fresh berries and a dusting of powdered sugar for a beautiful and refreshing dessert.

Why trust this Pesto Asparagus And Sun-Dried Tomato Pasta Recipe:

This recipe offers a delightful combination of fresh basil, roasted asparagus, and savory sun-dried tomatoes. The homemade pesto is bursting with the flavors of pine nuts, garlic, and parmesan cheese. The careful roasting of the asparagus adds a depth of flavor, while the al dente penne pasta provides the perfect base for this dish. The use of high-quality olive oil and parmesan cheese ensures a rich and satisfying taste. Trust in the simplicity and freshness of these ingredients to create a truly memorable and delicious meal.

Have you tried this Pesto Asparagus And Sun-Dried Tomato Pasta Recipe? Share your experience and any tweaks you made in the Recipe Sharing forum!

FAQ:

Can I use a different type of pasta for this recipe?

Yes, you can use any type of pasta you prefer. The recipe works well with penne, but feel free to experiment with your favorite pasta shapes.

Can I make the pesto in advance?

Absolutely! You can prepare the pesto ahead of time and store it in an airtight container in the refrigerator for up to a week. Just make sure to give it a good stir before using it in the recipe.

Can I substitute the pine nuts in the pesto?

Of course! If you have a nut allergy or prefer a different flavor, you can substitute pine nuts with almonds, walnuts, or even sunflower seeds to make a delicious nut-free pesto.

Can I add protein to this dish?

Definitely! Grilled chicken, shrimp, or even tofu would make great additions to this pasta dish. Simply cook your protein of choice separately and toss it in with the pasta and pesto.

Can I make this dish vegan?

Absolutely! To make this dish vegan, simply omit the parmesan cheese from the pesto and use a vegan-friendly alternative or nutritional yeast for a cheesy flavor. Additionally, ensure the pasta you use is vegan-friendly.