Print

Asparagus Pesto Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 66 reviews

A fresh and vibrant asparagus pesto pasta featuring a creamy pistachio-based sauce with hints of lemon and parsley. This easy-to-make pasta dish combines blanched asparagus and a flavorful homemade pesto to create a perfect spring or summer meal that's both light and satisfying.

Ingredients

For the Asparagus Pesto:

  • 1 lb asparagus
  • ½ cup pistachio nuts
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (from 1 lemon)
  • ½ cup fresh parsley leaves
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove (small, optional)
  • Salt, to taste
  • Pepper, to taste

For the Pasta:

  • 12 oz pasta of choice (farfalle, penne, spaghetti, rigatoni, linguine)

Instructions

  1. Prep and Blanch Asparagus: Bring a small pot of salted water to a boil. Chop the asparagus into small bits, discarding the fibrous ends. Wash the pieces thoroughly and blanch them in the boiling water for about 5 minutes until slightly tender. Drain and rinse under cold water to stop cooking. Reserve the asparagus tips separately for garnish.
  2. Cook Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
  3. Make Pesto: Add pistachio nuts to a blender or food processor and pulse until chopped. Add the blanched asparagus pieces, garlic (if using), lemon juice, parsley, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  4. Toss Pasta with Pesto: Drain the pasta and transfer it back into the pot or a large mixing bowl. Add the asparagus pesto and toss well to combine. Add reserved pasta cooking water gradually to loosen the pesto and coat the pasta evenly, creating a silky texture.
  5. Plate and Garnish: Serve the pesto pasta hot, garnished with the reserved asparagus tips and sprinkled with fresh lemon zest for a bright finish.

Notes

  • You can substitute pistachios with other nuts like pine nuts, walnuts, or almonds.
  • If you like, add a little grated Parmesan cheese when tossing for extra richness.
  • The garlic clove is optional; omit if you prefer a milder flavor.
  • Reserve pasta water is key to achieving a smooth, saucy consistency for the pesto.
  • Use fresh, seasonal asparagus for the best taste and texture.

Find it online: https://recipethrive.com/asparagus-pesto-pasta-recipe/