Pasta with Asparagus Pesto

Pasta with Asparagus Pesto

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"This is a new twist on pesto for all asparagus lovers! Shell pasta can be substituted for orecchiette."
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30 m servings 598 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 89.8g
  • 29%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes.
  2. Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips.
  3. Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth.
  4. Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot.
  5. Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.


  • Cook's Note:
  • If using thin asparagus, cut each stalk crosswise in half. If using medium asparagus, cut stalks into 1 1/2-inch pieces.



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