This Asparagus and Pesto Pasta is a healthy dinner delight! Whole-grain pasta tosses with crisp asparagus and zesty homemade pesto. Quick, veggie-packed, and light, it’s perfect for any night—sprinkle with Parmesan for a wholesome, flavorful meal that’s both satisfying and refreshing!
Recipe Tips and Tricks
- Pasta Water: Reserve a cup—adjusts pesto consistency perfectly.
- Asparagus Timing: Add late—keeps it tender-crisp, not mushy.
- Pesto Blend: Pulse, don’t purée—keeps texture chunky and fresh.
- Toast Nuts: Lightly toast pine nuts—deepens flavor fast.
- Al Dente: Cook pasta just shy—finishes in the sauce.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Pesto Pasta—it’s a healthy dinner gem that’ll brighten your evenings with every bite! You’ll love how it combines whole-grain pasta with crisp asparagus and a zesty, homemade pesto that’s bursting with fresh basil, garlic, and nutty goodness, creating a meal that’s light yet satisfying in all the right ways. It’s quick to whip up, turning simple ingredients into a veggie-packed dish that’s perfect for those busy nights when you need something wholesome fast, or those cozy evenings when you crave a fresh, flavorful plate without the heaviness.
The stovetop magic happens in one pot—boil, toss, serve—and in under 30 minutes, you’ve got a dinner that’s as nutritious as it is delicious, packed with fiber, healthy fats, and pure joy. Sprinkle it with Parmesan or a squeeze of lemon, and you’ve got a versatile, crowd-pleasing winner that’s ideal for family meals or a quiet night in—its vibrant taste and ease will make it a go-to. This recipe’s fresh, green bliss will steal your heart—pure, healthy perfection in every forkful!
Asparagus and Pesto Pasta
Pasta with asparagus and zesty pesto—healthy dinner freshness!
Ingredients
- 12 oz whole-grain spaghetti (or preferred pasta)
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups fresh basil leaves
- ¼ cup pine nuts (lightly toasted)
- ½ cup freshly grated Parmesan cheese (plus extra for topping)
- 2 garlic cloves, minced
- ⅓ cup extra-virgin olive oil (for pesto)
- 1 tablespoon fresh lemon juice (optional)
- Salt and pepper to taste (about ½ teaspoon each)
- Optional: red pepper flakes or a side salad for serving
Instructions
- Hey there, let’s whip up an Asparagus and Pesto Pasta that’ll make your dinner healthy and oh-so-yummy! Start by bringing a big pot of salted water to a boil—toss in that whole-grain spaghetti and cook it for 8-10 minutes until it’s just shy of al dente (check the package!).
- About 2 minutes before it’s done, add the asparagus pieces—let ‘em blanch until bright green and tender-crisp, then scoop out a cup of that starchy pasta water and drain the rest. Set it aside—those green spears are ready to shine!
- While the pasta’s cooking, let’s make that pesto—grab a food processor or blender, toss in the basil leaves, toasted pine nuts, minced garlic, and half the Parmesan (¼ cup). Pulse it a few times to chop it up, then drizzle in the olive oil while it’s running—keep it going until it’s a chunky, vibrant paste, not too smooth. Add a squeeze of lemon juice if you’ve got it, plus a pinch of salt and pepper—taste it, tweak if it needs a little love, and set it aside.
- Back to the pot—dump that drained pasta and asparagus back in, then spoon in your pesto—start with half, toss it all together over low heat, and add more until it’s coated just right. If it’s too thick, splash in some of that reserved pasta water—magic!—until it’s creamy and loose.
- Taste it—adjust with more salt, pepper, or a pinch of red pepper flakes if you’re feeling spicy. Plate it up hot, sprinkle with extra Parmesan for that cheesy finish, and serve it up—maybe with a little salad on the side if you’re hungry. Grab a fork, twirl it up, and dive into this healthy dinner treat—it’s fresh, green, and oh-so-satisfying!
Notes
- Blanch asparagus with pasta—saves a pot and keeps it snappy!
- Reserve water—fixes a dry sauce in a snap.
- Perfect for leftovers—reheats with a little extra liquid!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 448Total Fat 30gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 12mgSodium 346mgCarbohydrates 36gFiber 4gSugar 3gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pasta: Whole-grain spaghetti or penne for fiber—any shape works.
- Asparagus: Fresh, medium stalks stay crisp—trim woody ends.
- Basil: Fresh leaves for pesto—bright and aromatic.
- Pine Nuts: Add nutty richness—walnuts or almonds swap in.
- Parmesan: Freshly grated for umami—nutritional yeast for vegan.
- Garlic: Fresh cloves for punch—roasted softens the bite.
- Olive Oil: Extra-virgin for pesto—healthy fat with flavor.
- Lemon: Juice brightens it—optional but lovely.
Variations and Substitutions
This pasta loves a remix! Swap asparagus for broccoli, spinach, or peas—keeps it green and fresh. No whole-grain pasta? Use regular, gluten-free, or zucchini noodles—adjust cooking time. Trade pine nuts for sunflower seeds, cashews, or skip for nut-free—still tasty! Use store-bought pesto in a pinch, or swap basil for arugula or kale in the homemade version. Add protein with grilled chicken, shrimp, or white beans—boosts heartiness. Want heat? Toss in red pepper flakes or a drizzle of chili oil. Gluten-free? Use GF pasta—it’s set. Mix in cherry tomatoes, roasted peppers, or olives for extra flavor—serve with a salad or bread for a fuller meal. This recipe bends to your pantry and taste buds—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days—flavors meld.
- Freezer: Freeze pesto separately for up to 2 months; pasta best fresh.
- Reheating: Warm on the stovetop with a splash of water—revives texture.
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