If you’re on the hunt for a quick and vibrant Asparagus Pesto Pasta spring dinner, you’ve come to the right place. I’ve made this dish multiple times, adjusting flavors and techniques to get it just right. Each iteration has offered delightful discoveries, from the crispy asparagus tips to the creamy pesto sauce that coats the pasta beautifully. If you’re looking for another twist on pasta, check out my Pasta Salad recipe.
About Asparagus Pesto Pasta spring dinner
This Asparagus Pesto Pasta brings a bright, fresh perspective to your weekly dinner rotation. It’s perfect for spring gatherings, celebrating the season’s fresh produce. I tested this recipe with my family, experimenting with different pestos and finding the ideal balance of flavors. It’s a budget-friendly option that can easily feed four hungry bellies, fitting perfectly into weeknight meals or casual lunches.
- Quick preparation under 30 minutes makes it an ideal weeknight meal.
- Budget-friendly by using in-season asparagus and pantry staples.
- A family favorite that’s sure to please even the pickiest eaters.
- Pesto is a versatile sauce—feel free to mix and match nuts!
Key Ingredients & Their Roles
- Asparagus: Freshness brings a vibrant spring flavor; purchase firm stalks for best quality.
- Pistachio Nuts: Adds creaminess and richness; feel free to substitute with walnuts or almonds.
- Lemon Juice: Brightens the dish with acidity; zest the lemon for added flavor notes.
- Parsley: For freshness; can also use basil for a different flavor profile.
How to Make Asparagus Pesto Pasta spring dinner
- Start by bringing a small pot of salted water to a rolling boil. The salt enhances the flavor, so don’t skip it.
- Chop the asparagus into small bits while ensuring to remove the tough ends. Blanch the pieces in boiling water for about 5 minutes until they are bright green and just tender. Drain and shock in cold water to keep that vibrant color.
- In a larger pot, boil salted water again and add your pasta. Cook according to package directions—remember to reserve a cup of the starchy cooking water, which is the secret to a silky sauce!
- Add blanched asparagus, pistachios, lemon juice, parsley, olive oil, and a pinch of salt and pepper into a blender or food processor. Blend until the mixture is creamy and smooth.
Pro Tips & Troubleshooting
- During prep, be careful not to overcook the asparagus; it should still have a little crunch. This adds texture to the dish.
- A common mishap is blending the pesto too much—this can turn it bitter. Blend just until creamy.
- If you’re feeling adventurous, add a handful of spinach or arugula into the blender for a nutrient boost and flavor depth.
- This recipe doubles easily for larger gatherings—just use a bigger pot for boiling pasta!
Storage & Make-Ahead Guide
You can keep leftovers in the fridge for up to 3 days. For longer storage, freeze the pasta without the pesto for up to 2 months. To reheat, simply warm it up in a skillet with a splash of olive oil, adding more pasta water if needed, to bring it back to life.
Serving Suggestions
This Asparagus Pesto Pasta spring dinner pairs beautifully with a light arugula salad for a refreshing contrast. Serve alongside homemade garlic bread or a classic Caesar salad for a complete meal. Don’t forget to check out my Garlic Bread recipe and Caesar Salad recipe.
Frequently Asked Questions
- What pasta works best for this recipe? You can use any pasta like penne, farfalle, or spaghetti; just choose your favorite!
- Can I add more vegetables to the pasta? Absolutely! Peas, spinach, or zucchini can all work wonderfully.
- How do I adjust the thickness of the pesto? Add more pasta cooking water to reach your desired consistency.
- Can I make this vegan? Yes, simply skip the parmesan or use a plant-based alternative.
- Is there a way to prepare this ahead of time? You can make the pesto in advance and store it in the fridge for about a week.
Final Thoughts
This Asparagus Pesto Pasta spring dinner is not only a feast for the eyes but also a delightful treat for the taste buds. I love enjoying it with a sprinkle of fresh herbs on top. If you try this recipe, I’d love to hear your feedback and personal twists—feel free to share your experiences!
More Recipes You’ll Love
- Healthy Spring Salad – a perfect fresh side dish for any spring meal
- Garlic Parmesan Chicken and Asparagus Skillet – complements the asparagus flavor beautifully
- Pasta Salad – a quintessential spring dish that pairs well with pesto
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Asparagus Pesto Pasta
Ingredients
- 1 lb asparagus
- 1/2 cup pistachio nuts (see note 1)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- 1/2 cup fresh parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 clove garlic small, optional
- salt
- pepper
- 12 oz pasta of choice (farfalle, penne, spaghetti, rigatoni, linguine)
Instructions
- Bring a small pot of salted water to a boil.
- Chop the asparagus into small bits, making sure to remove and discard the fibrous ends if needed. Wash them, and blanch them in the boiling water for about 5 minutes until slightly tender. Drain the asparagus and rinse them under cold water to stop them from cooking. Set the asparagus tips aside as we will use them for decoration.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instruction. Reserve about 1 cup of the pasta cooking water.
- Add the pistachios (or nut of your choice) to your blender or food processor and blitz.
- Then add the cooked asparagus, garlic, lemon juice, parsley leaves, olive oil, a pinch of salt and pepper. Puree until smooth. Taste and adjust seasoning.
- Once the pasta is cooked, drain it and mix it with the asparagus pesto. Toss well until combined. Add some of the cooking water to the pasta to make the pasta silky and saucy. Plate the pasta, add the asparagus tips you kept on the side, sprinkle with lemon zest, and serve while hot.