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Asparagus Pesto Pasta

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This Asparagus Pesto Pasta is a fresh and flavorful dish, perfect for spring! Tender bowtie pasta is tossed in a creamy, nutty pesto made with pistachios and fresh herbs, giving it a rich green hue. Crisp asparagus spears add a delicious earthy contrast, while a touch of lemon enhances its brightness. Whether served warm or as a pasta salad, this dish is a celebration of seasonal ingredients!

Ingredients

Units Scale

For the Pasta

  • 12 oz (340g) bowtie pasta (or any pasta of choice)
  • 1 bunch asparagus (trimmed and cut into 1-inch pieces)
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Pistachio Pesto

  • 1 cup fresh basil leaves
  • 1/2 cup shelled pistachios (lightly toasted)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • 2 cloves garlic
  • Juice of 1/2 lemon
  • 1/3 cup olive oil (plus more if needed)
  • Salt & pepper to taste

For Garnish

  • Lemon zest
  • Extra Parmesan or nutritional yeast
  • Crushed pistachios
  • Red pepper flakes (optional)

Instructions

  1. Cook the Pasta & Asparagus

    • Bring a large pot of salted water to a boil and cook pasta until al dente.
    • In the last 2 minutes of cooking, add the asparagus to the boiling water. Drain and toss with 1 tablespoon olive oil to prevent sticking.

  2. Make the Pistachio Pesto

    • In a food processor, combine basil, pistachios, Parmesan, garlic, lemon juice, salt, and pepper.
    • Pulse until finely chopped.
    • With the processor running, drizzle in olive oil until smooth. Adjust consistency with more oil if needed.

  3. Toss & Serve

    • Toss the pasta and asparagus with the pesto, coating evenly.
    • Garnish with lemon zest, extra Parmesan, crushed pistachios, and red pepper flakes.

  4. Enjoy Warm or Cold!

    • Serve immediately, or chill for a refreshing pasta salad.

Notes

  • Make It Vegan: Use nutritional yeast instead of Parmesan.
  • Add Protein: Top with grilled shrimp, chicken, or crispy chickpeas.
  • No Pistachios? Substitute with almonds, walnuts, or sunflower seeds.
  • Storage: Keeps well in the fridge for 2–3 days—perfect for meal prep!

Find it online: https://yumfoodusa.com/asparagus-pesto-pasta/