Asparagus Pesto Pasta
This Asparagus Pesto Pasta is a fresh, vibrant, and nutrient-packed dish featuring tender asparagus, basil pesto, and pasta tossed in a creamy, garlicky sauce. The homemade asparagus pesto adds a unique twist, making it a light yet satisfying meal. Perfect for a quick weeknight dinner or a meal-prep option, this dish can be easily adapted to be vegan, gluten-free, or protein-rich.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
12 oz pasta (spaghetti, penne, or fusilli)
1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
1 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional, for heat)
½ tsp salt
¼ tsp black pepper
¼ cup reserved pasta water
For the Asparagus Pesto:
1 cup asparagus spears (blanched)
1 cup fresh basil leaves
¼ cup Parmesan cheese (or nutritional yeast for vegan)
¼ cup walnuts or pine nuts
2 cloves garlic
¼ cup extra virgin olive oil
Juice of ½ lemon
½ tsp salt
¼ tsp black pepper
For Garnish:
Extra Parmesan cheese
Toasted pine nuts or walnuts
Fresh basil leaves
Lemon zest
Instructions
Step 1: Cook the Pasta & Asparagus
1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente (according to package instructions)
3. In the last 2 minutes of cooking, add the asparagus pieces to blanch them.
4. Reserve ¼ cup pasta water, then drain and set aside.
Step 2: Make the Asparagus Pesto
1. In a food processor, blend blanched asparagus, basil, Parmesan, walnuts, garlic, lemon juice, salt, and pepper.
2. While blending, slowly drizzle in olive oil until smooth.
3. Taste and adjust seasoning if needed.
Step 3: Cook Garlic & Assemble
1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and saute for 30 seconds until fragrant.
3. Stir in red pepper flakes, cooked pasta, and asparagus pesto.
4. Add a splash of reserved pasta water to loosen the sauce and coat the pasta evenly.
Step 4: Serve & Enjoy
1. Garnish with extra Parmesan, toasted nuts, and fresh basil.
2. Serve warm with a drizzle of lemon zest for added brightness.
Notes & Tips
For a vegan version: Use nutritional yeast instead of Parmesan.
Make it gluten-free: Use gluten-free pasta like brown rice or chickpea pasta.
Protein boost: Add grilled chicken, shrimp, or crispy chickpeas.
Storage & leftovers: Store in an airtight container for up to 3 days. Reheat with a splash of water or olive oil.
Frequently Asked Questions
1. Can I make the pesto in advance?
Yes! Store it in an airtight jar for up to 5 days in the fridge or freeze for 3 months.
2. Can I use frozen asparagus?
Yes! Just blanch it for 1-2 minutes before using it in the pesto.
3. What other nuts can I use?
Try almonds, cashews, or sunflower seeds for a twist.
4. Can I serve this dish cold?
Yes! It makes a great pasta salad for meal prep or picnics.
5. How can I make it creamier?
Add ½ cup ricotta or Greek yogurt for a richer texture.
Nutritional Information
Calories: ~420
Protein: 14g
Carbohydrates: 52g
Fat: 18g
Saturated Fat: 4g
Fiber: 6g
Sugar: 4g
Sodium: 480mg