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.

Don’t miss:

Mezze penne with lemon

Farro and Buckwheat salad

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate