Add a vegetable-forward twist to a classic Italian sauce with this quick and creamy Cheesy Asparagus Pesto Pasta. Made with nine simple ingredients, it’s bright, versatile and ready in about 45 minutes.
Table of Contents
- Why You’ll Love this Recipe
- Key Ingredients You’ll Need
- How to Make Asparagus Pesto
- Pro Tips for Recipe Success
- Frequently Asked Questions
- More Recipes to Make with Asparagus
- Cheesy Asparagus Pesto Pasta Recipe
I love making pesto from unexpected vegetables — from basil and broccoli to peas and pistachios — and asparagus makes a delicious, bright base. Blanching the stalks preserves their vibrant color and tender texture, and blended with nuts, cheese, garlic and lemon it becomes a silky sauce perfect for pasta, sandwiches, roasted vegetables or pizza.
Why You’ll Love this Recipe
- Simple ingredients. You likely already have most items in your kitchen.
- Fast and flavorful. Ready in under an hour with big taste.
- Versatile. Perfect with pasta, as a sandwich spread or a dip for crusty bread.
- Customizable. Swap nuts or cheeses to suit your pantry and preferences.
- Root-to-stem cooking. Uses asparagus stems for maximum flavor and minimal waste.
Key Ingredients You’ll Need
- Asparagus: Blanch briefly to tenderize and lock in the color before blending into the pesto.
- Nuts: Toasted pine nuts are traditional, but pistachios, walnuts or almonds also work well.
- Parmesan cheese: Use any hard-grating cheese if you don’t have Parmesan — asiago, Pecorino or grana padano are good substitutes.
- Garlic: Fresh garlic adds brightness; roasted garlic can deepen the flavor.
- Lemon juice: Adds acidity and keeps the pesto lively and green.
- Olive oil: Use good-quality extra virgin olive oil for the best flavor.
How to Make Asparagus Pesto
- Blanch the asparagus. Slice into 2-inch pieces and cook in boiling salted water for 1 minute, then plunge into cold water to stop the cooking and preserve the color.
Pro tip: Blanching tenderizes the stalks and keeps the pesto bright green.
- Blend the pesto. In a blender or food processor, combine the blanched asparagus (reserve a few tips for garnish), toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper. Pulse 10–15 seconds, then with the motor running slowly stream in the olive oil until smooth. Taste and adjust seasoning. If your blender is large, you can double or triple the recipe.
To serve, cook your favorite pasta until al dente, toss with the asparagus pesto and reserved asparagus tips, then finish with extra Parmesan and a squeeze of lemon if desired.
Pro Tips for Recipe Success
- Toast the nuts before blending to enhance their flavor and aroma.
- Pesto freezes well — portion it in ice cube trays for easy single-serving additions to pasta, soups or sauces.
- Use pesto beyond pasta: mix into mayo for a sandwich spread, use as pizza sauce, or swirl into soups for extra richness.
Frequently Asked Questions
Blanching the asparagus and adding lemon juice help maintain the pesto’s green color.
Store homemade pesto in an airtight container in the refrigerator for up to one week.
Yes. Freeze in a sealed container for up to six months, or portion into ice cube trays for easy single servings.
Defrost in the microwave on defrost setting, stirring occasionally. If using in hot dishes, you can add frozen pesto cubes directly to hot pasta or a warm pan.
More Recipes to Make with Asparagus
- Asparagus Pasta Salad with Italian Dressing
- Cheesy Asparagus Tart
- Crispy Bacon-Wrapped Asparagus Bundles
- Baked Asparagus Fries with Roasted Garlic Aioli
- Roasted Asparagus with Cheesy Breadcrumbs
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Cheesy Asparagus Pesto Pasta
Ingredients
- 1 pound asparagus, ends trimmed
- 1/4 cup pine nuts, toasted
- 1/3 cup shredded Parmesan cheese, plus more for serving
- 2 cloves garlic, roughly chopped
- 1 Tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 pound uncooked pasta of choice
Instructions
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Bring a large pot of salted water to a boil.
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Slice the asparagus into 2-inch pieces and add them to the boiling water for 1 minute. Remove and immediately rinse under cold water. Keep the pot of salted water at a boil for the pasta.
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Reserve a few asparagus tips for garnish. Add the remaining asparagus to a blender with toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper. Blend 10–15 seconds, then with the blender running slowly stream in the olive oil until smooth, scraping the sides as needed. Transfer the pesto to a bowl and adjust seasoning.
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Cook the pasta in the boiling water until al dente. Drain and transfer to a large serving bowl. Add the pesto and reserved asparagus tips, toss to combine, garnish with extra Parmesan and serve.
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