This asparagus pesto pasta is made with roasted asparagus and classic pesto ingredients for a deliciously creamy, nutritious pasta dish. Versatile, easy to make and bursting with flavour, this pasta with asparagus pesto is ready in as little as 30 minutes!
The asparagus pesto pasta is a delicious, healthy and easy way of serving asparagus and making the most of this somewhat underrated seasonal vegetable. Making this dish involves roasting the asparagus along with the garlic before combining with a few classic pesto ingredients for a rich, creamy pesto sauce delicious served over a steaming bowl of pasta.
Asparagus is extremely versatile and very quick and easy to prepare. Steamed, pan-fried or boiled asparagus with a drizzle of melted butter makes a delicious side dish while raw asparagus can be added to egg muffins, pies, casseroles, or scones.
Another easy method for preparing asparagus is roasting. Roasting really brings out the flavour of this vegetable, perfect for my asparagus pesto pasta.
Asparagus pesto pasta ingredients and substitutions
- Asparagus: I recommend using asparagus spears (rather than whole asparagus stems) as they only need rinsing. If you use asparagus stems you'll have to break off their tough ends (approx. 1-1.5 inches long) first.
- Pasta: I like to use long pasta shapes, such as tagliatelle or spaghetti, but you can use fusilli, penne or your favourite pasta.
- Cheese: use parmesan or another similar Italian cheese.
- Basil: You can use fresh oregano instead or together with the basil.
- Garlic: roasting it alongside the asparagus adds more depth of flavour to the sauce.
- Pine nuts: sunflower seeds or hazelnuts are good alternatives.
- Oil: I recommend using extra virgin olive oil.
- Lemon juice: adds flavour to the pesto sauce and minimises discoloration.
- Water: helps to loosen the sauce, if needed.
- Salt and pepper to taste.
How to choose the best tasting asparagus for pesto
For me the best tasting asparagus tends to be the thinner variety. The really thick asparagus is usually not as sweet. When buying this vegetable avoid wilted looking asparagus and choose bright green fresh looking, firm asparagus spears.
Step-by-step recipe instructions
1. Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
2. Prepare asparagus: Rinse the asparagus spears then pat them dry. Arrange in a single layer on the baking sheet, brush with a little oil and season with salt and pepper. Add the garlic to the baking sheet and roast for 15 minutes.
3. Cool: Remove from the oven and set aside to cool for a few minutes.
4. Boil pasta: In the meantime start boiling your pasta in salted water (reserve some of the pasta water).
5. Prepare pine nuts: Place the pine nuts in a small pan and dry toast briefly over a medium heat until golden stirring often (take care not to brown them too much). Remove from the pan immediately.
6. Make pesto: Chop the roasted asparagus, peel the garlic and place along with the other ingredients, including the remaining oil (add only a bit of the water at this point) in a food processor. Pulse until the mixture starts coming together but still has texture. Do not puree until smooth. Season to taste.
7. Add pasta: Combine with the freshly cooked pasta and add more water if needed (use pasta water if you like) to create the consistency you want. Enjoy!
How to serve pasta with asparagus pesto
This pasta with asparagus pesto sauce is delicious as it is, but you can also serve it simply with garlic bread or bruschetta. For a low carb version of this recipe serve the pesto with spiralized zucchini. This dish is versatile and can be served with additional ingredients, including:
- Protein: leftover rotisserie chicken, chopped ham or bacon as well as crumbled feta.
- Vegetables: petits pois/garden peas, pan-fried cherry tomatoes, broccoli or roasted red peppers.
- Flavour: add red pepper flakes, chili flakes or a touch of smoked paprika.
Top tips
- Start boiling the pasta when you are waiting for the asparagus to cool so that once the pesto sauce is ready you can combine it with the hot pasta.
- Reserve some of the pasta water to add later into the sauce if needed.
- Do not puree the sauce until smooth - it should have texture.
- Asparagus pesto sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle) so use your favourite!
- Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day. After that the pesto may become prone to discoloration and will not taste as fresh.
- Not suitable for freezing.
More pesto recipes to try next
- Caprese Orzo Pesto Pasta Salad
- Avocado Pesto Pasta Sauce
- Easy Sun-Dried Tomato Pesto
- Creamy Pesto Chicken Pasta Bake
See also these other delicious, easy meals including vegetarian pasta recipes.
Recipe
Roasted Asparagus Pesto Pasta
Equipment
- Large baking sheet
- Food processor
Ingredients
- 8.11 ounces (230 g) asparagus spears
- 0.71 ounces (20 g) fresh basil small bunch, leaves only, chopped
- 2 tablespoons pine nuts or blanched hazelnuts, almonds or sunflower seeds
- ½ cup (50 g) Parmigiano-Romano cheese or similar, finely grated, vegetarian
- 2 garlic cloves unpeeled
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons lemon juice
- 8.82 ounces (250 g) pasta of your choice enough for 4, reserve some of the pasta water to add into the sauce if needed
- ½ cup less 1tbsp (110 ml) water add gradually
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
- Prepare asparagus: Rinse the asparagus spears, pat them dry, place on a baking sheet (along with the garlic), brush with a little oil, season with salt and pepper and roast for 15 minutes. Remove from the oven and set aside to cool for a few minutes.
- Boil pasta: In the meantime start boiling your pasta in salted water (reserve some of the pasta water).
- Toast pine nuts: Place the pine nuts in a small pan and dry toast briefly over a medium heat until golden stirring often (take care not to brown them too much). Remove from the pan immediately.
- Make pesto: Chop the cooled asparagus, peel the garlic and place along with the other ingredients, including the remaining oil, (add only a bit of the water at this point) in a food processor. Pulse until the mixture starts coming together but still has texture. Do not puree until smooth. Season to taste.
- Add pasta: Combine with the freshly cooked pasta and add more water (use pasta water if you like) if needed to create the consistency you want. Enjoy!
Notes
- Start boiling the pasta when you are waiting for the asparagus to cool so that once the pesto sauce is ready you can combine it with the hot pasta.
- Reserve some of the pasta water to add later into the sauce if needed.
- Do not puree the sauce until smooth - it should have texture.
- This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle) so use your favourite.
- Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day. After that the pesto may become prone to discoloration and will not taste as fresh.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch
If you make this asparagus pesto pasta recipe I'd love to know how it turned out for you. Did you serve it with pasta or enjoy as a dip? Let me know in the comments below, thanks!
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Midgie @ The Peachicks' Bakery says
Oh my goodness - that looks amazing! we are big fans of asparagus here and are even growing our own now! Saved this one for later! Yum! Thanks for sharing x
Monika says
Thank you! I envy you being able to grow your own vegetables, the best I can do at the moment is grow herbs:)
turkswhoeat says
This looks delicious! I love adding seasonal veggies to pasta
Monika says
Thank you! Me too, whenever possible:)
mealsandmakes says
Wow, this looks delicious. I love asparagus and pesto, Ive never put them together before... and now I don't know why!
Monika says
Thank you!
jacqui says
Oh some lovely ideas here Im sure the asparagus is going to go so well with the pasta.
Monika says
Thank you Jacqui!
Monika says
Thank you Petra! It's a good combination, everyone in the family really liked it:)
petra08 says
That is always a winner 🙂
All That I'm Eating says
This sounds delicious, love how green it is, perfect for spring cooking.
Monika says
Thank you!
KR says
Look so delicious!! 😉 Thank you for inspiration and sharing recipe 🙂
Monika says
You are welcome!