Go Back
–+ servings
Robyn Gleason

Roasted Asparagus Pesto with Pasta

This Roasted Asparagus Pesto with Pasta is perfect with Chickapea because it complements the natural nutty flavors with the addition of walnuts and a topping of toasted pine nuts. The spirals are perfect to absorb the creamy sauce!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 468
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces Chickapea Pasta. I used spirals but all shapes would work.
  • 1 pound asparagus, washed, trimmed and cut into 1 inch pieces
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 2 cloves garlic, unpeeled
  • 1 lemon
  • 1 cup fresh basil, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup walnuts, pine nuts or cashews (your choice)
  • 1 cup grape or cherry tomatoes, halved

Method
 

  1. Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.
  2. Toss asparagus with 2 tablespoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic. Roast at 350 F for 20 minutes.
  3. Heat small saute pan and toast pine nuts until brown. About 3 minutes.
  4. In food processor, combine basil, cheese, walnuts, 2 tablespoons of olive oil, the juice from half a lemon, asparagus and garlic (peeled) until smooth and creamy.
  5. In a large bowl combine pasta and pesto, tossing well to coat spirals.  Add 1/2 cup of pasta water if extra creaminess is desired.
  6. Top with chopped tomatoes and toasted pine nuts.  Serve immediately.

Nutrition

Calories: 468kcalCarbohydrates: 64gProtein: 22gFat: 15gSaturated Fat: 2gCholesterol: 5mgSodium: 379mgPotassium: 625mgFiber: 5gSugar: 4gVitamin A: 1400IUVitamin C: 30.7mgCalcium: 295mgIron: 5.9mg

Notes

I doubled this recipe and used it on chicken as well.  Delicious!

Tried this recipe?

Let us know how it was!