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Blogging Marathon# 27: Week 3/ Day 1 Theme: Seasonal Dishes - Spring Entree Dish: Penne with Asparagus and Pistachio Pesto Growing up in South India, the only seasons I knew were Summer and Rainy. There was winter, but it wasn't 'really' winter by any standards. There was no seasonal cooking and I don't think I even heard of such a thing while in India. Living on the east coast of US for the past 12+ years, we enjoy (or not) all 4 seasons. My favorites being Spring and Fall. I especially like Spring and love seeing the little buds on...


Servings

4 serving

Total time

50 minutes

Cuisines

Italian


Ingredients

  • supermarket roast chicken, approximately 200g once shredded
  • 1 cup cilantro ((lightly packed))
  • 1 cup spinach (, cooked (I used frozen spianch that was thawed))
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tbsp lemon juice
  • to taste Salt Pepper (and)
  • 1 bunch asparagus (- cut into long pieces)
  • 1 cup Green Peas
  • 1 onion (- small, finely chopped)
  • 2 cloves garlic (- minced)
  • 2 tbsp all purpose flour
  • 1 cup vegetable stock
  • Parmesan cheese (- for serving (optional))
  • to taste Salt Pepper (and)


Method

  1. Make the Pesto: Combine all the ingredients in a food processor or blender and blend to make pesto of desired consistency.
  2. Bring a large pot of water to boil. Add the chopped asparagus and cook for 4-5 minutes or until tender. Remove with a slotted spoon into a bowl and run very cold water over it to stop cooking.
  3. Next add pasta to the same water and cook as per package directions. Add peas to water about 2 minutes before the pasta is done cooking. Reserve 1cup of cooking liquid.
  4. In a saucepan, melt 2tbsp butter and 1tbsp olive oil; add the chopped onion and garlic. Cook until garlic is fragrant and onion is translucent. Sprinkle the flour and whisk to make a roux, making sure that there are no lumps.
  5. When the flour turns a light brown color, add the stock and whisk to form a gravy. Cook until the mixture thickens, about 2-3 minutes. Season with salt and pepper
  6. Turn off the heat and add the pesto along with asparagus, green peas and pasta. Add the reserved cooking water, mix well. Check seasonings and adjust accordingly.
  7. Serve hot, warm or at room temperature with grated parmesan cheese if desired.

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