Pasta with Roasted Asparagus, Artichokes, and Pesto

KnitPurlDie

Thoughts prior to cooking:

This recipe comes from the book, Knit. Purl. Die. I’ve always wanted to make it and now I finally have

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Ingredients:

Pasta:

  • 1 lb of pasta
  • 4 Tablespoons of olive oil
  • Salt & pepper
  • Large bunch (1 lb or more) of asparagus
  • 1 Can of artichoke hearts packed in water
  • 1 Medium onion, chopped
  • 2 Garlic cloves, diced
  • 4 Tablespoons olive oil
  • 1/4 cup of pesto sauce
  • Freshly grated Parmesan cheese

Pesto:

  • 1 Large bunch of fresh basil, about 2 cups of leaves loosely packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Start with pesto sauce. Remove basil leaves from stems.
  2. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  3. In a blender or food processor, mix leaves with chopped garlic and blend.
  4. Drizzle in olive oil.
  5. Add nuts and cheese, mix again, adding more oil if necessary. Sauce should have a pasta consistency.
  6. Refrigerate until needed.
  7. Heat oven to 425°.
  8. Cook pasta to package directions. Set aside.
  9. Wash asparagus and trim ends about 2-3 inches.
  10. Set them in a single layer on a cookie sheet. Drizzle one tablespoon of olive oil and shake pan to coat spears.
  11. Bake in oven 7-10 mins. Sprinkle with salt and pepper.
  12. Let it cool and cut into pieces.
  13. In a large heavy pan, large enough to hold the pasta, heat a tablespoon of oil.
  14. Drain the artichoke hearts and lay them flat in heated oil. Cook until golden brown and turn once. Heat briefly and set aside.
  15. Add two more tablespoons of oil to pan and heat. Add onion and garlic.
  16. Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.
  17. Add cooked pasta in thirds.
  18. Add about 1/4 cup of pesto sauce and turn.
  19. Add artichokes on top and any other extras.
  20. Serve with Parmesan cheese.

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Pasta with Roasted Asparagus Artichokes and Pesto

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Thoughts after cooking:

I thought it was good, but I didn’t care for the artichoke hearts. I thought it also could be improved with tomatoes and chicken.

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For more pasta recipes  go to Angel Hair Pasta with Chicken

For more recipes, go to On the 4th of July Comes Apple Pie

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