Best 4 Campanelle With Pistachio Mint Pesto Asparagus And Cherry Tomatoes Recipes

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Campanelle with pistachio mint pesto asparagus and cherry tomatoes is an easy-to-make, flavorful, and colorful dish that is perfect for any occasion. This recipe combines the nutty flavor of pistachios, the refreshing taste of mint, the sweetness of asparagus, and the tanginess of cherry tomatoes to create a delightful meal. The vibrant green color of the pesto and the bright colors of the vegetables make this dish visually appealing as well as delicious. With just a few simple steps, you can create a gourmet meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CAMPANELLE WITH FRESH PUTTANESCA



Campanelle with Fresh Puttanesca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

1/2 teaspoon kosher salt, divided, plus more for the pasta water
1 pound campanelle pasta
1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
8 ounces boneless, skinless salmon filet, diced
1 red onion, halved and sliced
2 cloves garlic, peeled and chopped
One 16-ounce container cherry tomatoes, halved
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups mixed pitted olives, halved if large
3/4 cup fresh Italian parsley leaves, chopped
2 teaspoons fresh oregano leaves, chopped
1 cup freshly grated Parmigiano Reggiano

Steps:

  • Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES



Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes image

Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 10

1 bunch fresh mint, stems discarded (about 1 cup packed leaves)
1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving
2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving
1 small clove garlic, smashed and peeled
2 teaspoons finely grated lemon zest (from 2 lemons)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
12 ounces campanelle or other short, ruffled pasta
12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 pint cherry tomatoes, halved

Steps:

  • In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
  • Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
  • In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.

CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES



Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes image

A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!

Provided by USA WEEKEND columnist Pam Anderson

Categories     Pesto Chicken

Yield 8

Number Of Ingredients 14

1 large garlic clove, minced
⅓ cup mayonnaise
⅓ cup sour cream
⅓ cup buttermilk
3 tablespoons rice wine vinegar
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces trimmed asparagus, cut into 1-inch lengths
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved and lightly salted
1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
3 green onions, thinly sliced
½ cup pine nuts, toasted in a small skillet over low heat until golden
¼ cup pesto (homemade or refrigerated prepared variety)

Steps:

  • Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
  • Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
  • Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 50.4 g, Cholesterol 60.5 mg, Fat 26.4 g, Fiber 4.6 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 2107.5 mg, Sugar 3.4 g

CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES



Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes image

A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!

Provided by Allrecipes Member

Categories     Pesto Chicken

Yield 8

Number Of Ingredients 14

1 large garlic clove, minced
⅓ cup mayonnaise
⅓ cup sour cream
⅓ cup buttermilk
3 tablespoons rice wine vinegar
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces trimmed asparagus, cut into 1-inch lengths
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved and lightly salted
1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
3 green onions, thinly sliced
½ cup pine nuts, toasted in a small skillet over low heat until golden
¼ cup pesto (homemade or refrigerated prepared variety)

Steps:

  • Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
  • Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
  • Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 50.4 g, Cholesterol 60.5 mg, Fat 26.4 g, Fiber 4.6 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 2107.5 mg, Sugar 3.4 g

Tips:

  • If you don't have campanelle pasta, you can use another type of short pasta, such as penne or rotini.
  • To make the pistachio mint pesto, you can use a food processor or a blender. If you're using a food processor, pulse the ingredients until they are finely chopped. If you're using a blender, blend the ingredients until they are smooth.
  • If you don't have fresh asparagus, you can use frozen asparagus. Just thaw the asparagus before using.
  • If you don't have cherry tomatoes, you can use other types of tomatoes, such as Roma tomatoes or grape tomatoes.
  • To make the dish more flavorful, you can add a pinch of red pepper flakes or a squeeze of lemon juice.

Conclusion:

This campanelle with pistachio mint pesto, asparagus, and cherry tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. The pistachio mint pesto is flavorful and creamy, and the asparagus and cherry tomatoes add a pop of color and freshness. This dish is sure to be a hit with your family and friends.

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