Shrimp & Pesto Pasta. The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.
Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert. photographer: Ken Burris Ingredients Total Time: 35 minutes8 ounces whole-wheat fettuccine1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)1/2 cup sliced jarred roasted red peppers1/4 cup prepared pesto2 teaspoons extra-virgin olive oil1 pound raw shrimp, (21-25 per pound), peeled and deveined1 cup dry white wineFreshly ground pepper, to taste Directions 6 servings, 1 1/2 cups eachBring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Servings Per serving Calories Carbohydrates 34g Fat 8g Saturated Fat 2g Monounsaturated Fat 4g. Green Beans Pasta Salad, Italian, Fresh Green Beans Recipe. When I first saw the title of this recipe "Ham and Beans Pasta" I thought it was going to be a heavy dish, more suited for a cold winter day.
I was delighted to see this is a simple pasta recipe that is an easy bbq side dish and a quick summer recipe. It's a wonderful way to take advantage of fresh green beans picked from your garden, or purchased from a local farm stand. The flavor the the toasted pine nuts really stand out. We include instructions on "how to toast pine nuts" below. This recipe was featured in The Baltimore Sun Taste section. Ham & Beans Pasta Ingredients: 8 ounces green beans, ends trimmed1 pound penne pasta4 slices prosciutto1/2 cup pine nuts, toasted1/2 cup shaved Parmesan cheese2 tablespoons extra-virgin olive oil 1. 2. 3. How to toast pine nuts: Place the pine nuts in a dry heavy skillet making sure they are in a single layer and have room to move around.
Tips: Sub the prosciutto with diced baked ham, crisp bacon or slivers of country ham. Easy BBQ & Cookout Recipes. Pasta Salad with Tomatoes, Zucchini, and Feta. Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a cold, healthy salad.
I eventually came to my senses and decided to include pasta in the mix, and threw in tomatoes, zucchini, and—the best part—lots of feta cheese. It tasted so darn good. There’s nothing simpler than this salad; the only thing I dressed it with was olive oil and lemon juice (and salt, pepper, and parsley), proving once again that some of the most pared-down foods are some of the most delicious. Make this after your hectic, calorie-filled weekend! We’ll get back to the naughty stuff later this week. Begin with a couple of zucchini. Not really. Lop off the tops and bottoms of the zucchini, then cut them in half. Cut each piece in half lengthwise… Then rotate it 90 degrees and cut it again. At this point, you’ll have sticks. *Slapping my own hand till I cry* Ree! Then turn the sticks to the side and dice ‘em up. Next, halve some grape tomatoes.