The English Post

Pasta with asparugus pesto

Written by Veronica Lavenia

Pasta with asparagus pesto is one of the best Italian Spring recipes. 

The asparagus season is very short, which is why they are very popular. In addition, given the many properties contained in this precious vegetable, it is advisable to consume it when in season to benefit from its nutrients. Rich in Vitamin C and B, asparagus are rich in calcium, phosphorus and potassium. The strength of the asparagus lies in being diuretics and depuratives, therefore allies to improve renal functions. And it is thanks to their action, as some recent studies have shown, that asparagus would also have an antidepressive function.

Seasonal asparagus are one of the most versatile vegetables. They are ideal for preparing a creamy pesto, with a consistent taste. This sauce is delicious as a pasta dressing.

Pasta with asparugus pesto: Ingredients

Serves 4

200 g (7 oz) asparagus

7 basil leaves

50 g (2 oz) toasted hazelnuts

80 ml (3 fl oz) extra virgin olive oil

Pinch of sea salt

White pepper, to taste

320 g (11¼ oz) short pasta


Pasta with asparugus pesto: Method

  1. Clean the asparagus, cut into cubes and cook for 2 minutes in boiling salted water. Drain and cool in a bowl containing icy water. Drop it again.
  2. Blend the asparagus with basil, hazelnuts, oil, salt, and white pepper until a creamy coarse cream is obtained.
  3. Cook pasta, al dente, in boiling salted water. Season with asparagus pesto and a sprinkle of pepper.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.