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Penne with Asparagus, Pistachios and Mint (Cooking LIght)


Main dish

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  • 8 oz. penne pasta
  • 5 tsp extra virgin olive oil, divided
  • 1 lb. asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
  • 3 green onions, chopped, white and green parts divided
  • 2 large cloves garlic, minced
  • 1/4 cup white wine
  • 1/2 tsp koshe salt
  • 1/4 tsp freshly ground pepper
  • 2 tsp butter
  • 1.5 oz pecorino Romano cheese, grated (1/3 cup)
  • 1/4 cup chopped psitachios
  • 2 TBS chopped fresh mint



Step 1

Cook pasta accounting to package directions, omitting fat and salt. Drain in colanderover a bowl reservign 1/4 cup cooking liquid. Return pasta and 1/4 cup reserved liquid to pot. Cover and keep warm over low heat.

Heat a nonstick skillet over medium-high heat. Add 1 TBS oil to pan, swirl to coat. Add asparagus and saute e minutes. Stir in white parts of green onion and garlic, cook 30 seconds. Add wine,, cook 1 minute. Add asparagus mixture, salt, pepper, to pasta mixutre. Stir in remaining 2 tsp oil, remaining green onios , butter and cheese. Put pasta in large pasta bolw and sprinkle evenly with pistachios and mint.

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