Roasted Asparagus Pesto Pasta
This asparagus pesto pasta is made with roasted asparagus and classic pesto ingredients for a deliciously creamy, herby pasta dish. Versatile, easy to make and bursting with flavour, this pasta with asparagus pesto is ready in as little as 30 minutes!
Servings 4 servings
Calories 411kcal
Equipment
- Large baking sheet
- Food processor
Ingredients
- 8.11 ounces asparagus spears
- 0.71 ounces fresh basil small bunch, leaves only, chopped
- 2 tablespoons pine nuts or blanched hazelnuts, almonds or sunflower seeds
- ½ cup 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 pasta of your choice enough for 4, reserve some of the pasta water to add into the sauce if needed
- ½ cup less 1tbsp 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
Serving: 1serving | Calories: 411kcal | Carbohydrates: 48g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 320mg | Fiber: 4g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 3mg