This Spring Pasta with Asparagus Pesto is my absolute favorite because it’s a vibrant, fresh twist on the classic pesto, with a zesty flavor that makes my taste buds do a happy dance. Plus, it’s so Instagram-worthy with its beautiful green hue and the satisfying crunch of toasted pine nuts, making it a total crowd-pleaser at any gathering.
Creating this Spring Pasta With Asparagus Pesto is a joy. It is an electric dish packed with flavor and enjoyed by many.
I think you’re going to love it. The vibrant splotch of spring pesto—with vibrant green asparagus and lovely garlic and basil hues—delivers on way more than just looks.
Tossed in with some spaghetti (or another pasta of your choosing) primavera, it’s fresh spring on a plate.
Ingredients
Noodles: A flexible origin of carbs, serving as a high-energy, high-starch foil to the intense flavors of Asian cuisine.
Asparagus is high in vitamins and fiber, providing a refreshing and colorful element.
Parmesan Cheese: Gifts a depth of savory flavor; protein and calcium.
Pine Nuts: These are deliciously buttery little gems.
Pine nuts add sublime flavor to all kinds of savory dishes.
As a topping or garnish, pine nuts can elevate everything from risottos to salads, baked vegetables, and soups.
Garlic: Delivers an intensely aromatic pop with numerous health perks.
Olive Oil Virgin Extra: Healthy fats and full of antioxidants.
Enhances flavor.
Leaves of basil: They are sweetly fragrant, and they perfectly complement the pesto.
Lemon Juice: With a sharp twist, it enlivens and harmonizes flavors.
Ingredient Quantities
- 12 oz (340 g) pasta of your choice (such as fusilli, farfalle, or linguine)
- 1 bunch asparagus (about 1 lb or 450 g), trimmed and cut into 1-inch pieces
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (35 g) pine nuts, toasted
- 2 cloves garlic, minced
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (4 g) fresh basil leaves
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Optional: extra pine nuts and Parmesan cheese for garnish
Instructions
1. In a big pot of water seasoned with salt and brought to a rolling boil, boil the pasta until it is cooked through but still offers a slight resistance to the tooth (i.e., al dente). Seize 1 cup of the water in which the pasta was cooked; then, pour the pasta into a colander, giving it a good shake to remove excess water, and return the pasta to the pot.
2. At the same time, get a pot of water boiling and quickly blanch the asparagus in it for 2-3 minutes until it is bright green and tender-crisp. Immediately immerse it in an ice bath to stop the cooking process, then drain.
3. In a food processor, blend the blanched asparagus, grated Parmesan cheese, toasted pine nuts, minced garlic, fresh basil leaves, lemon juice, and salt and pepper to taste.
4. While the processor is working, gradually add the extra virgin olive oil, drizzling it in until the mixture is smooth and creamy. Taste and adjust the seasoning, if necessary.
5. In the big pot for pasta, combine the cooked pasta and the asparagus pesto. Stir well to coat everything evenly. If the sauce seems too thick, add reserved pasta water a little at a time until the sauce is the right consistency.
6. Move the pasta to a bowl for serving or to individual plates, and sprightly decorate with any number of finishing touches. To some bowls and plates, add a few extra toasted pine nuts. If using this as a make-ahead dish, you can get everything ready through step 2 ahead of time, then reheat on the stovetop over low heat, adding a splash of reserved pasta cooking water as needed, and serve.
7. Immediately serve, if preferred, with extra black pepper that has just come out of the mill.
8. Savor your Spring Pasta with Asparagus Pesto as a splendid main dish or as a delicious side.
9. Keep any uneaten food in a sealed container in the fridge for up to 2 days.
10. To revive old food, give it a light reheating in a skillet with either olive oil or reserved pasta water.
Equipment Needed
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Slotted spoon
8. Mixing bowl
9. Ice bath bowl
10. Food processor
11. Spatula
12. Serving bowls or plates
13. Pepper mill
FAQ
- Q: Can I use a different type of nut instead of pine nuts?A: Yes, you can replace pine nuts with walnuts or almonds, and get a different flavor profile.
- Q: How do I know when the asparagus is cooked?A: After boiling for about 3-4 minutes, the asparagus should look bright green and be tender-crisp.
- Q: Is it possible to make the pesto in advance?A: Yes, the pesto can be prepared as much as 2 days in advance of when it is needed, and stored in the refrigerator, in an airtight container.
- Q: Can I freeze the asparagus pesto?A: It is not recommended to freeze because it can alter the texture, but if you must, you can freeze in ice cube trays and use within a month.
- Q: What is the best pasta to use with this recipe?A: Great choices are fusilli or farfalle, as their shapes hold the pesto well, but any pasta of your choice will work.
- Q: How can I make this dish vegan?A: Substitute a vegan cheese or nutritional yeast for the Parmesan cheese to make the dish vegan.
- Q: Can I add other vegetables to this pasta dish?A: Absolutely! Peas or cherry tomatoes make great additions for an extra pop of color and flavor.
Substitutions and Variations
You can substitute pine nuts with walnuts or almonds.
If you can’t find Parmesan cheese, you can substitute either Pecorino Romano or nutritional yeast (for a vegan option).
You can swap out basil leaves for spinach or arugula and still maintain the basic flavor profile of whatever dish you’re making.
If you need to replace garlic, try shallots or scallions. You’ll get a similar flavor, but the onion family is much milder than garlic.
If lemon juice isn’t available, try substituting lime juice or a dash of white wine vinegar.
Pro Tips
1. Toast Pine Nuts for Extra Flavor: Toasting the pine nuts enhances their flavor and brings out a subtle nuttiness. Be sure to keep an eye on them and stir frequently, as they can burn quickly.
2. Use Fresh Lemon Juice: Freshly squeezed lemon juice will provide the best flavor and brightness to your pesto compared to bottled lemon juice. It adds a refreshing acidity that complements the asparagus and cheese.
3. Make it Creamy with Reserved Pasta Water: The starch in the reserved pasta water helps to emulsify the pesto sauce, giving it a silky and creamy texture. Add a little at a time until you achieve your desired consistency.
4. Blanch and Ice Bath Asparagus for Vibrant Color: When blanching the asparagus, immediately transfer it to an ice bath. This stops the cooking process and helps maintain the bright green color, ensuring the asparagus stays tender-crisp.
5. Experiment with Additional Herbs: You can enhance the flavor of your pesto by adding other herbs beyond basil, such as parsley or mint. This can add a new dimension to the dish and complement the asparagus beautifully.
Spring Pasta With Asparagus Pesto Recipe
My favorite Spring Pasta With Asparagus Pesto Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Slotted spoon
8. Mixing bowl
9. Ice bath bowl
10. Food processor
11. Spatula
12. Serving bowls or plates
13. Pepper mill
Ingredients:
- 12 oz (340 g) pasta of your choice (such as fusilli, farfalle, or linguine)
- 1 bunch asparagus (about 1 lb or 450 g), trimmed and cut into 1-inch pieces
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (35 g) pine nuts, toasted
- 2 cloves garlic, minced
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (4 g) fresh basil leaves
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Optional: extra pine nuts and Parmesan cheese for garnish
Instructions:
1. In a big pot of water seasoned with salt and brought to a rolling boil, boil the pasta until it is cooked through but still offers a slight resistance to the tooth (i.e., al dente). Seize 1 cup of the water in which the pasta was cooked; then, pour the pasta into a colander, giving it a good shake to remove excess water, and return the pasta to the pot.
2. At the same time, get a pot of water boiling and quickly blanch the asparagus in it for 2-3 minutes until it is bright green and tender-crisp. Immediately immerse it in an ice bath to stop the cooking process, then drain.
3. In a food processor, blend the blanched asparagus, grated Parmesan cheese, toasted pine nuts, minced garlic, fresh basil leaves, lemon juice, and salt and pepper to taste.
4. While the processor is working, gradually add the extra virgin olive oil, drizzling it in until the mixture is smooth and creamy. Taste and adjust the seasoning, if necessary.
5. In the big pot for pasta, combine the cooked pasta and the asparagus pesto. Stir well to coat everything evenly. If the sauce seems too thick, add reserved pasta water a little at a time until the sauce is the right consistency.
6. Move the pasta to a bowl for serving or to individual plates, and sprightly decorate with any number of finishing touches. To some bowls and plates, add a few extra toasted pine nuts. If using this as a make-ahead dish, you can get everything ready through step 2 ahead of time, then reheat on the stovetop over low heat, adding a splash of reserved pasta cooking water as needed, and serve.
7. Immediately serve, if preferred, with extra black pepper that has just come out of the mill.
8. Savor your Spring Pasta with Asparagus Pesto as a splendid main dish or as a delicious side.
9. Keep any uneaten food in a sealed container in the fridge for up to 2 days.
10. To revive old food, give it a light reheating in a skillet with either olive oil or reserved pasta water.
