Asparagus and Pea Pesto Salad Pizza


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Asparagus & Pea Pesto Tart [Vegan]

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Ingredients 190g jar Sacla’ Vegan Basil Pesto 200g frozen peas Bunch of asparagus, sliced length-ways and blanched for 2 minutes 125g Mozzarella or. Asparagus and Pea Pesto Salad Pizza. PAPATT. loading X. Ingredients. 1 medium Joseph’s Flax Whole-Wheat Pita; 1/4 cup (60 ml) frozen peas, thawed; 2 tablespoons (30 ml) fresh basil; 1/4 large garlic clove, sliced; 2 teaspoons (10 ml) olive oil, divided. Directions Preheat oven to 240°C (220°C fan) mark 9. In a roasting tin, toss the asparagus with ½tbsp oil. Put flatbreads on a Meanwhile, cook the peas in a small pan of boiling water for 3min.

Drain and rinse under cold water to cool. Drain well. In a food processor add the basil, 1/2 cup olive oil, 1/2 cup peas, 1/4 teaspoon salt, 1 tablespoon of lemon juice and 1 teaspoon apple cider vinegar. Blend on high for about 30-45 seconds to form a pesto.

Add about 1/4 cup pesto on top of the avocado pizza crust. Top with shallots, asparagus and remaining 1/4 cup of peas. Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium. Make the pesto by combining the remaining peas with the mint leaves and garlic in the bowl of a food processor.

Pulse until a paste begins to form. Add the salt, the remaining one-fourth cup pine. Asparagus and Pea Pasta Salad with Honey Dijon Dressing 2 1/2 cups macaroni or any other small pasta 12 oz fresh asparagus, tough ends removed, sliced on the bias into 1. In a large bowl whisk together parsley, chives, olive oil shallots, and dijon. Add salt and pepper to taste.

Meanwhile, prepare pasta according to package instructions. Add asparagus and peas during the last 2 minutes of pasta cooking time. Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. To assemble, place the spinach leaves in a salad.

Serves: 8 Nutrition: 301 calories, 9 g fat, 2.4 g saturated fat, 153 mg sodium, 45.7 g carbs, 6.5 g fiber, 4 g sugar, 10.8 g protein (calculated with crumbled feta and toasted pine nuts) Packed with peppery arugula, creamy feta and crunchy asparagus, a potassium-rich veggie that helps the body flush out bloat, this tasty salad.

List of related literature:

Don’t overdress the vegetables, and use a condiment like an olive or sundried tomato tapenade or a pesto as an adhesive between the pizza crust and toppings.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

Combine parsley and thyme in a small bowl and sprinkle over the pizza.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Spread ¹∕ cup CLASSIC BASIL PESTO onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¹∕ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

While pizza bakes, toss 2 cups baby arugula with 2 teaspoons extra-virgin olive oil and 1 teaspoon red wine vinegar in bowl, and season with salt and pepper to taste.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.

“The Regions of Italy: A Reference Guide to History and Culture” by Roy Palmer Domenico
from The Regions of Italy: A Reference Guide to History and Culture
by Roy Palmer Domenico
Greenwood, 2002

For the topping on this pizza, onions are caramelized with spices in olive oil; the spinach is added at the last minute.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon of the oregano; stir to combine.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Combine 3 diced plum tomatoes, 2 tablespoons chopped fresh basil, 2 teaspoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1 minced garlic clove, and ¼ teaspoon salt in small bowl and set aside.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

5 Evenly spread the tomato-garlic mixture onto the grilled side of each crust; evenly distribute the mozzarella cheese, sun-dried tomatoes, and basil.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Arrange the tomatoes, mozzarella, and basil leaves on the pizza overlapping slightly.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • The old school chefs still don’t know that even boiling the wine for 10 minutes only removes about 10% of the alcohol! But I still love watching him!

  • You can clearly hear the dude is just a regular englishman with a fake italian accent. Kinda takes away the charm for me…I like my chefs authentic.

  • Sad to see this charismatic italian gentleman out of house and home. Truly inspirational that he’s still committed to his dreams of being a cooking presenter. A TRUE testament to the resiliency of the Human Spirit. I wish him all the best.

  • Such a legend full of passion and love not just for his cooking but for the world too feeding a man got him so happy this is what the world needs today.

  • That looks really, really good, the way Gennaro describes this makes you want to be in Italy relaxing with good company, hopefully one day.

  • Thanks a lot chef, i made Risotto Bianco, but i’ve replaced wine by white vinegar because i’m Muslim.
    Thanks again it’s delicious.��

  • your cooking is always good i tried this recipe and its so good;) 
    you are very Gennaro by using lemon alwayys which makes your cooking even more yummy

  • Keep stirring… Why you stop stirring, add more broth, keep stirring….. I can still remember hearing my mother ordering me as a kid in the kitchen, helping her make this dish I loved. You like risotto, you gotta work to make… You stir, more stir, add more broth, stir… You father crazy. I tell him we flood back field of our 3 crops European rotation and we canna grow real Italian Arboriculture rice…. But he no wanna do. Because he no from my family provide, so no likes Risotto. Just Snob Romano types, eat fussy pasta. QUICK, eat you risotto before him come home and we hide the Arboriculture so he no see we eat risotto. Crazy man. No like risotto, no eat snails, no eat frog legs, just boring Italian food from his place… Say food from the ‘orthodox have no taste. No hot chilli… I no like hotta
    chilli… You like? How canna Southern people eat hot chilli? Nearly kill you, burn so hot. In hot weather in South. Risotto branch very simple and white… Easy. Just keep stirring the pan… Put in some fresh artichoke hearts from the garden I plant. Is ready now, nice white beautiful artichoke. Good for liver and health… Keep stirring… Not too much broth, ma no too dry….”I normally never got along too well with mum, but when she made risotto, our mother daughter relationship suddenly improved, though her husband and wife one with my father deteriorated and he would look at me and moan ‘I thought my daughter was a princess of refined tastes, not some risotto eating peasant, like her mother… “. He’ d recover from his fatherly disappointment with risotto loving daughter, no doubt, I figured, as I hoped I to fresh delicious, creamy tasty risottobowl and asked for more. Then my whining entitled young brother, designated family Prince would come in and see me eating my second bowl of risotto and cry ‘Where’ s mine? She ate it all! It’s not fair. Just because she is older than me… ” In between mouthfuls I gobbled down before he could stick his spoon in and grab some risotto I’d mumble ‘… And smarter and faster and, besides, I’ m dad’s Princess and you are just a boring dumb Prince…” Mim would intervene. “Shut your mouth eating at table. Don’t put your spoon in others’plate. Share. Nobody is so important…. Kings and prince’s and princesses all fed the poor peasants. And you, smart Princess can go make more risotto for your brother, the Prince of this house… “. That passed me off no end. I had eaten all mine. He was too late. And didn’t merit any risotto, for being so slow and dumb. So why should I spend ages stirring the risotto again, just for him? Then dad would appear, get wind of what was really going on concerning risotto, source of all family disharmony in his house and decree there would never be any risotto consumed under his family roof ever again. A fearful quiet would suddenly prevail as we all feigned paternal respect expected. But, fortunately, we were all in on the plot to hide the precious packet of rare arboriculture rice mum had managed to buy out in the vast, remote Australian wilderness, from a travelling imported small goods traveller van. It was safely hidden from angry father who had banned that rice and we could make risotto again, once he sent off down the pub with his Australian mates. I soon discovered that food can be a great regulator of family relationships. Not just in my own highly emotionally volatile immigrant family in youth, but also in the Australian ones, when I was invited to dine on food immigrant kids would kill for ie boiled country style Austin mutton with 3 veggies, that always included potato. If there were Brussels spry outs served as one of the 3 veg, Austin style, father’s would often shout ‘You’ very been married for years now. You should know I hate Brussels sprouts! Next time there’s Brussels sprouts on my plate, I’outta here and you’re on your own. Forget serving desert. You get your just desserts. I’ll be serving divorce papers on you, ungrateful, bitch. You might take some advice from the Johnny Cash song and learn to understand your man… ” I still had not mastered English language well, yet. But that is how I learned the meanings of desert and how to distinguish this from dessert. And why Brussels Sprouts are called that and how come so many Australians hate them. I asked my parents who said it’s because they come from some uncivilised, barbarian part of Europe and Australians had never heard of them, but we don’t are to worry about it because we are civilised, not Australians and don’t eat crop like Brussels sprouts, kale, and such Eastern European type ‘krauti’ swine food we grow to feed the farm pigs on. I then married an Australian guy who said ‘I am an easy going tolerant sort of guy. But, if you ever serve me Brussels sprouts, it’ s the end of our marriage… ” (I kept that idea in reserve. Could come in handy if I needed to find a quick, easy, mutually agreed upon escape from marital slavery… Easier than pie. Just serve up some Brussels sprouts). I don’t love these sorry outs, though I don’t have a pathological aversion to them, as many Australian men do and I know they are packed with cancer fighting health benefits. So, I asked my ex husband why he was so down on the humble sprouts, since he himself was a humble working class underdog. I learned that in poor families and even in private religious boarding schools, like he sometimes attended and in poor workers ‘bed, meals and cut lunch provided’ Melbourne boarding houses, ‘cut lunch’ typically involved ‘Brussels sprout sandwiches” on stale white bread, the left overs from the previous evening meal they served, which also involved Brussels Sprouts. Can you imagine eating a Brussels Sprouts sandwich? I made one and tried it. It was disgusting. Now I understand why men hate these sprouts in Australia and I am con iterate enough to not serve them I to them, despite their many health benefits. I did serve some up once, disgusted in some other food to a male I liked, who had made his ‘no sprouts’ rule clear to me. But he detected them, finely chopped u and invisible in his food. I thought it was just their colour and shape they hate, but it seems to be also their taste.

  • Instructions unclear, need more RAZOR BLADES. But I can already feel the METAL inside my body.

    *Tries to make a reference but failed miserably*

  • Made the asparagus version today. What a scary dish to cook, but so tasty. Mint really brings a uncharacteristic flavour, that complements the final olive oil drizzle.

  • Hi Jamie.  Can’t wait to try this frittata.  How long does it need to be in the oven for and at what temperature please?  Thank you for sharing the recipe. Lisa Xx

  • It’s for three months of the year, the smell of spring is here it’s all in this pot!!! Bless this pot! Thank you god! Thank the pope! Thank you Oprah! Oh my my!!

  • I’ve been searching for an Italian frittata recipe for a while. Thanks to you Jamie, I just found the perfect recipe <3 I cannot wait to try it out this weekend.

  • I love his excitement during cooking and I love this video but why does he have an British, Portuguese and Italian accent all at the same time?

  • Coocked the rissotto in bianco… I have never eaten anything that good in my life! Well done Genaro. With you as a teacher cooking is even more fun.

  • if the links don’t work here are the time stamps

    Risotto Bianco 0:24
    Mushroom Risotto 4:20
    Pumpkin Risotto 7:30
    Asparagus Risotto 10:00

    i love this man

  • When eva i watch his video i feel so cheer up…. He is so full of life…
    Nd m 20 lying on bed for the whole day…watching videos…
    Eating nd sleeping nd i thought I was cool������

  • Every now and then I come here to watch this video again and it makes me happy ���� also I learned how to make risotto because of it ����

  • love him but that risotto looks like it has crunchy rice in it… i don’t mind that added texture ha but you wanna watch for all the rice to go translucent at least. you can see on close up that it needed longer for the rice to soak up moisture i think because of all the bright white grains still in there at the end… also if you soak your rice in rice vinegar or white wine or lemon juice for a while before cooking, it will get creamier faster…

  • Looks delicious.  I love how Jamie creates such wonderful dishes.  So many inspired by specific dishes or by cultural styles. YUMMY!

  • Basic risotto is excellent and really easy to make. Just stir like every minute or so and make sure the bottom is not getting sticky or burned. Use a wooden spoon. Takes about 20 minutes usually. Keep adding stock as time progresses. You want your risotto a little on the runny side but not too runny. A little patience and a watchful eye is key. Butter and Parmesan is important too

  • Stove is off when the sizzle sound effects start for Asparagus, haha. But, this is my favorite way to make frittata (although I prefer blue cheese, spinach, and bacon. Sausage and red pepper very good, too)

  • I just want to share my recipe of Frittata:
    1. Dice half red & yellow pepper.
    2. Heat a pan and stir fry pepper.
    3. Add salt n pepper and oregano.
    4. Add baby spinach & toss it up with lil splash of Apple cider.
    5. Whisk 4-5 eggs with parmesan.
    6. Add egg to the veggies.
    7. Put chunks of goat cheese & put a lid.
    8. After a minute or two, remove lid & toss the egg upside down.
    9. Place the lid back n let it cook for a minute on slow flame. Turn-off the gas.
    10. Remove the lid after 30 odd seconds & place it in the plate.

    For salad:
    Mix tomato, parsley & lemon zest. Add baby spinach, red wine vinegar and salt n pepper.

  • Oh, Mr O,  this is so good for a summer brunch tasty, gourmet, and gorgeous, and feta is fast becoming my favourite food to add to vegies.

  • I didn’t follow this recipe exactly, but used the brilliant ideas of crushing the peas and adding lemon zest the results were fantastic.

  • Hearty wholesome breakfast. It has such a refreshing taste and is so tasty!! Just the right thing to eat for a Sunday lazy brunch!

  • Fashion suit, i don’t know. Bravo Genaro!!! People losing money, time, moral, love building their ego and false beauty with 5 minutes happiness after buying a new clothes.

  • Does anyone know what brand/model pan Jamie is using here? I really need a light, smaller pan, and would like a deep one, this one seems perfect! Have joint problems, can barely lift my other pans. Open for tips about similar ones in stainless steel also, preferably not expensive ones though… Thanks a lot!:)

  • The way he’s walking away from the camera when he’s eating the food as in no one is getting anywhere close to it ���� the man is a true legend

  • Couple of years ago, people in my country (me including) thought that risotto is separately cooked rice, any rice, mixed with separately cooked vegetables. I am so glad we have evolved:D

  • With my wife we love you so much, your passion and presentation is amazing �� just tried this recepie and as always it was great. Thanks a lot from Prague

  • no need for so much buttter really, the starch of the risotto needs a bit of help but definitely not so much, sorry but if you butter it up like he says you will get sick

  • How can you eat something thats still cooking? Don’t chefs understand the concept of heat? Are they immune to 2nd degree burns? You’re gonna have to let things cool down before you serve it to me.

  • Looks delicious… never thought of using peas before, I’ve only ever used red pepper and onion so this will be a change for me! Thanks for the idea!!

  • Lovely recipe, fresh, healthy and easy to make. And to the wannabe Italian cuisine “experts”, if your ancestors would have been so narrow minded like you, food have never evolved. How do you think all these recipes came to exist? From generations of people adding something and changing something. Cooking at home should be fun, if you can’t make a move without checking a recipe book, cooking would be totally boring. I’ll make this at home, but I will also give it a personal touch:-)

  • the song that’s playing in the background is swedish? it took me like two minutes until i realised the were singing in my language

  • I’m not Italian, but this video is the reason I love that wonderful country. The sharing, the cooking and the passion. Let me answer your question with a question. Why do I love Italy so much? Have you ever met an Italian who was not passionate about his or her life’s work? Have you ever met an Italian who was never hospitable and so outgoing? Have you ever been to Italy and not have your outlook on life changed? I have been so lucky to have traveled to many wonderful countries and towns, but only one left such an impression. Italy. The Vatican, the people, the excitement, the food. I’m going to rob a saying from France if I may. The Italians have a joie de vivre, a joy of life. This is Italian, I’m not, nor can ever claim to be, be being around Italians, you also feel a little joie de vivre.

  • John 3 (KJV) ዮሃንስ
    16: For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
    17: For God sent not his Son into the world to condemn the world; but that the world through him might be saved.
    18: He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God.
    19: And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil.John 14 (KJV) ዮሃንስ
    6: Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
    7: If ye had known me, ye should have known my Father also: and from henceforth ye know him, and have seen him.Romans 10 (KJV) ሮሜ
    8: But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach;
    9: That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
    10: For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.

  • For any cheese to be called Parmesan, you need animal rennet (enzymes taken from calf belly), so…Parmesan, not really vegetarian

  • actually he added very little broth the original white rissoto doesnt have selery and when served it should not be as dense as this it should flow flat to the plate not be gravity-proof

  • first off amazing video, second that crust looked so healthy and delicious, loved the way you made your pesto with kale, just subbed to your channel:)