Cheesy Asparagus Pesto Pasta

Here's a flavorful and easy Cheesy Asparagus Pesto Pasta recipe, perfect for spring or summer when asparagus is in season.

Total Time

25 min

Difficulty

Easy

Simple Tasty Recipes

Ingredients for 6 Servings

Step 1: Cook the Asparagus
1. Bring a large pot of salted water to a boil.
2. Chop asparagus into 1–2 inch pieces. Boil for 2–3 minutes until bright green and just tender.
3. Use a slotted spoon to remove the asparagus (don’t discard the water!) and immediately transfer to a bowl of ice water to preserve color.
4. Once cool, drain and set aside.
Step 2: Cook the Pasta
1. In the same pot of water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
Step 3: Make the Asparagus Pesto
1. In a food processor or blender, combine:
  - ¾ of the cooked asparagus
  - Garlic
  - Parmesan
  - Pine nuts
  - Basil (if using)
  - Lemon juice
2. Pulse until combined. With the motor running, drizzle in olive oil until a smooth, thick pesto forms.
3. Season with salt and pepper to taste. Add a splash of reserved pasta water if it needs thinning.
Step 4: Assemble the Pasta
1. Return the drained pasta to the pot.
2. Add the asparagus pesto, reserved asparagus pieces, shredded mozzarella, and a bit of the reserved pasta water.
3. Stir over low heat until the cheese melts and the sauce coats the pasta.
4. Adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes as desired.
Step 5: Serve
- Plate and top with extra Parmesan, fresh basil, lemon zest, or cherry tomatoes for brightness.

Use whole wheat or gluten-free pasta if preferred.
Add grilled chicken, shrimp, or sautéed mushrooms for protein.
Leftovers keep well in the fridge for 2–3 days and can be served cold as a pasta salad.

Goes Great with