Pasta With Asparagus Pesto
This pesto chicken recipe is a creamy, delicious and simple dish you can make in your air fryer or tips and tricks for basil pesto chicken.
Recipe Summary Pasta With Asparagus Pesto
This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette.Ingredients | Basil Pesto Chicken Pasta Asparagus2 tablespoons pine nuts1 cup water, or as needed1 ½ pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces¾ cup packed fresh basil, divided¼ cup olive oil1 clove garlic, crushed1 teaspoon salt¼ teaspoon ground black pepper⅓ cup grated Pecorino-Romano cheese, plus more for garnish1 (16 ounce) package orecchiette pastaDirectionsHeat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.If using thin asparagus, cut each stalk crosswise in half. If using medium asparagus, cut stalks into 1 1/2-inch pieces.Info | Basil Pesto Chicken Pasta Asparagusprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
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