If you’re on a quest for a delightful Asparagus Pesto Pasta spring dinner, you’ve landed in the right place. I’ve tested this recipe multiple times, and with each attempt, I’ve discovered the vibrant flavors and satisfying textures that make this dish truly special. The creamy pesto, bright lemon notes, and tender asparagus create a symphony of spring on your plate. Plus, if you’re a fan of quick meals, you’ll love how effortless this is—try it alongside my Easy Thanksgiving Turkey Recipe for a complete meal!
About Asparagus Pesto Pasta spring dinner
This Asparagus Pesto Pasta captures the essence of spring—fresh, bright, and incredibly satisfying. On a busy weeknight or a leisurely weekend, I found this dish not only quick to prepare but also deeply comforting. After a few trials, adjusting the seasoning and cooking times, I can confidently say it works wonders every time. Plus, asparagus is budget-friendly and always a family favourite!
- Quick Prep: Ready in about 25 minutes.
- Versatile: Use any pasta shape you love.
- Cozy Flavors: The creamy pesto delivers a comforting touch.
- Cultural Insight: Pesto originated in Genoa, Italy, emphasizing fresh herbs and nuts.
Key Ingredients & Their Roles
- Asparagus: fresh and tender, the star that adds crunch + use thinner stalks for more tenderness.
- Pistachio Nuts: creamy texture + substitute with walnuts or almonds for a different flavor.
- Lemon Juice: bright acidity that enhances flavors + fresh lemon zest adds extra zing.
- Parsley: earthy herb that complements the pesto + swap with basil or cilantro for a different profile.
How to Make Asparagus Pesto Pasta spring dinner
- Bring a small pot of salted water to a boil. Keep an eye on the bubbles— it should be a rolling boil!
- Chop the asparagus into bite-sized pieces, discarding the tough ends. Blanch them in the boiling water for about 5 minutes, until just tender. Drain and rinse under cold water to keep their bright color.
- In a large pot, cook the pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
- Add the pistachios to a blender, then toss in the cooked asparagus, lemon juice, parsley, olive oil, salt, and pepper. Blend until smooth, adjusting seasoning as needed.
Pro Tips & Troubleshooting
- Be sure to taste the pesto before mixing it with the pasta; sometimes a touch more lemon or salt makes all the difference.
- If the pasta sticks together, simply add reserved pasta water little by little until it loosens.
- For a colorful touch, add some cherry tomatoes or spinach to the mix for a seasonal flair.
- This recipe scales beautifully—double it for a crowd or halve it for a cozy dinner for two!
Storage & Make-Ahead Guide
This dish can be stored in the fridge for up to 3 days. If you want to keep it longer, freeze the pasta without the sauce for about a month. Reheat in a skillet, adding a splash of water or cream for moisture.
Serving Suggestions
Serve this vibrant Asparagus Pesto Pasta with a light green salad or some crusty bread. It’s the ideal pairing for a warm evening! For more ideas, check out my Smothered Rissoles or Maple Roasted Carrots.
Frequently Asked Questions
- What pasta works best for this recipe? Any pasta shape you enjoy works well, from spaghetti to farfalle.
- Can I make the pesto in advance? Absolutely! You can prepare the pesto a day ahead and store it in the fridge.
- What’s a good vegetarian substitute for the pistachios? You can use sunflower seeds to keep the pesto nut-free.
- How can I enhance the flavor? Consider adding parmesan cheese or nutritional yeast for extra depth.
- Is this recipe suitable for meal prep? Yes! It stores well and can be reheated. Just add a splash of water to keep it from drying out.
Final Thoughts
This Asparagus Pesto Pasta spring dinner is a simple yet delightful way to highlight seasonal ingredients. My favorite way to enjoy it is with a sprinkle of fresh herbs and a bit of cheese. I’d love to hear how yours turns out!
More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – a perfect side for spring dishes
- Garlic Butter Pasta – complements the flavors of pesto
- Creamy Italian Meatball Soup – hearty option for a spring gathering
- Easy Mexican Bean Stew – adds a fresh, vibrant element
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
- to taste salt
- to taste 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, discarding the fibrous ends. Blanch them in the boiling water for about 5 minutes until slightly tender and then rinse under cold water.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, reserving about 1 cup of the cooking water.
- Add the pistachios to your blender and blitz.
- Add the cooked asparagus, garlic, lemon juice, parsley, olive oil, salt, and pepper. Puree until smooth and adjust seasoning.
- Once the pasta is cooked, drain it and mix with the asparagus pesto, adding some reserved cooking water to create a silky sauce.