I’ve made pesto out of just about every ingredient you can imagine. Basil pesto? Check. Kale pesto? Check. Jalapeño pesto? Check. And now I’ve got one more to add to the pasta sauce lineup with this quick and easy recipe for Cheesy Asparagus Pesto Pasta.
This is root-to-stem cooking in action, as we utilize the sturdy spears for the pesto sauce itself and reserve the attractive tips to toss into the final dish. And like all pesto recipes, the door for customization has been left wide open on this recipe, so feel free to use your choice of cheese and nuts.
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- 1 pound asparagus, ends trimmed
- 1/4 cup pine nuts, toasted
- 1/3 cup shredded Parmesan cheese, plus more for serving
large cloves garlic, roughly chopped
- 1 Tablespoon
fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon
fresh black pepper
- 1/2 cup
- 1 pound uncooked pasta
- Bring a large pot of salted water to a boil.
- Slice the asparagus into 2-inch pieces and add them to the boiling water for 1 minute then remove them and immediately rinse them under cold water. (Keep the pot of salted water at a boil.)
- Reserve some of the tips of the asparagus to use as garnish. Add the rest of the asparagus to a blender, along with the toasted pine nuts, Parmesan cheese, garlic, lemon juice, salt and pepper. Blend the ingredients for 10 to 15 seconds, then with the blender still running, slowly stream in the olive oil until it’s fully incorporated and the mixture is well-blended, scraping down the sides as needed. Transfer the pesto to a bowl and season it with salt and pepper to taste.
- Add the pasta to the boiling salted water and cook until al dente. Transfer the pasta to a large serving bowl, add the pesto and reserved asparagus spears, tossing to combine. Garnish with Parmesan cheese and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.