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Pasta Salad with Asparagus Pesto and Pistachios, Olives and Parmesan
2021-05-20
https://www.metro.ca/userfiles/image/recipes/salade-pates-pesto-asperges-pistache-parmesan-11641.jpg
PT15M
PT05M
PT20M
In a bowl, combine the asparagus and a tablespoon of olive oil. Season.Broil in the oven at 290°C (550°F) for 3 to 4 minutes. Remove from the oven. Let cool.Place in a food processor and add the remaining ingredients. Pulse until you get a smooth texture. Can be kept in the fridge for 7 to 10 days. Add a drizzle of olive oil to preserve the beautiful green colour.In a large bowl, combine the cooked and cooled pasta, half of the pesto, pistachios, olives, and half of the cheese. Add aioli to taste. Combine.Top with the remaining cheese and fresh basil to taste.Serve as a side for your grilled meat, poultry, or fish. It’s simply delicious.
4-6
Metro
5
1
5
5
1 bag (454 g) Irresistibles penne, cooked and cooled
asparagus pesto with pitachios, olives and parmesan :
1 bunch (500 ml) asparagus, trimmed and cut into sections
1 tablespoon (15 ml) olive oil
1 cup (250 ml) fresh basil
1 cup (250 ml) fresh parsley
3/4 cup (180 ml) shelled pistachios
2 garlic clove, chopped
4-5 white anchovy fillets
1/2-3/4 cup (125-180 ml) grated parmesan cheese
1/3 cup (80 ml) olive oil
juice and zest of 1/2 lemon
To taste salt and pepper
Garnish:
3/4 cup (180 ml) toasted pistachios, roughly chopped
1 cup (250 ml) jumbo stuffed green olives, sliced
3/4 cup (180 ml) grated parmesan cheese
1-1 1/2 cups (250-375 ml) homemade or store-bought aioli
To taste fresh basil
Pasta Salad with Asparagus Pesto and Pistachios, Olives and Parmesan
4-6
Main course
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
1 bag
(454 g)Irresistibles penne, cooked and cooled
-
asparagus pesto with pitachios, olives and parmesan :
-
1 bunch
(500 ml)asparagus, trimmed and cut into sections
-
1 tablespoon
(15 ml)olive oil
-
1 cup
(250 ml)fresh basil
-
1 cup
(250 ml)fresh parsley
-
3/4 cup
(180 ml)shelled pistachios
-
2
garlic clove, chopped
-
4-5
white anchovy fillets
-
1/2-3/4 cup
(125-180 ml)grated parmesan cheese
-
1/3 cup
(80 ml)olive oil
-
juice and zest of 1/2 lemon
-
To taste
salt and pepper
-
Garnish:
-
3/4 cup
(180 ml)toasted pistachios, roughly chopped
-
1 cup
(250 ml)jumbo stuffed green olives, sliced
-
3/4 cup
(180 ml)grated parmesan cheese
-
1-1 1/2 cups
(250-375 ml)homemade or store-bought aioli
-
To taste
fresh basil
Preparation
In a bowl, combine the asparagus and a tablespoon of olive oil. Season.
Broil in the oven at 290°C (550°F) for 3 to 4 minutes. Remove from the oven. Let cool.
Place in a food processor and add the remaining ingredients. Pulse until you get a smooth texture. Can be kept in the fridge for 7 to 10 days. Add a drizzle of olive oil to preserve the beautiful green colour.
In a large bowl, combine the cooked and cooled pasta, half of the pesto, pistachios, olives, and half of the cheese. Add aioli to taste. Combine.
Top with the remaining cheese and fresh basil to taste.
Serve as a side for your grilled meat, poultry, or fish. It’s simply delicious.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
