Ultimate Prepare Recipe Penne and Asparagus Pesto Delicious Simple

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13 ingredients, 9 steps, cooking Penne and Asparagus Pesto

Good Morning every body, at this time you can present recipe Penne and Asparagus Pesto with 13 ingredients and 9 steps. Below this is how to make it, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Penne and Asparagus Pesto.

Ingredients all Penne and Asparagus Pesto

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

If all cooking materials Penne and Asparagus Pesto it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking 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.
   
10. Finish and Enjoy.

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