Light Asparagus Pesto Pasta
A vibrant and fresh pasta dish featuring a rich basil pesto and crisp asparagus, perfect for weeknight dinners and potlucks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (spaghetti or linguine)
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Bring water to a boil in a pan and blanch the asparagus for about 2-3 minutes until bright green and tender. Drain and set aside.
- Combine the basil, Parmesan cheese, pine nuts, garlic, and a pinch of salt in a food processor. Pulse until well combined.
- Drizzle in the olive oil with the processor running until you achieve a smooth pesto.
- Combine the cooked pasta, blanched asparagus, and pesto in a large bowl. Toss until everything is well coated.
- Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
For a vegan option, substitute Parmesan cheese with a vegan alternative. Use whole grain or veggie noodles for a healthier choice.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://www.glutenfreez.com/asparagus-pesto-pasta/