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A creamy, lemon-kissed asparagus pesto pasta made with fresh asparagus, pistachios, parsley, and lemon juice. Naturally vegan and dairy-free, quick to prepare, and perfect for springtime dinners.

  • Total Time: 25 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb asparagus
  • ½ cup unsalted pistachio nuts (can substitute with cashews, almonds, pine nuts)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (from 1 lemon)
  • ½ cup fresh parsley leaves
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove (optional)
  • Salt to taste
  • Pepper to taste
  • 12 oz pasta of choice (farfalle, penne, spaghetti, rigatoni, linguine; can use gluten-free pasta)

Instructions

  1. Bring a small pot of salted water to a boil.
  2. Trim and discard woody ends of asparagus. Chop asparagus into small pieces and blanch in the boiling salted water for about 5 minutes until tender but bright green. Drain and rinse under cold water to stop cooking. Set aside the asparagus tips for garnish.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve about 1 cup of pasta cooking water, then drain pasta.
  4. Add pistachios (or preferred nuts) to a blender or food processor and pulse until finely chopped.
  5. Add blanched asparagus (except tips), garlic, lemon juice, parsley leaves, olive oil, salt, and pepper to the blender. Puree until smooth and creamy. Taste and adjust seasoning as needed.
  6. Toss cooked pasta with the asparagus pesto until well coated. Add reserved pasta water as needed to make the sauce silky and help it cling to the pasta.
  7. Plate the pasta, garnish with the reserved asparagus tips, sprinkle lemon zest over the top, and serve warm.

Notes

Use unsalted raw pistachios for best flavor; can substitute with cashews, pine nuts, or almonds if pistachios are unavailable., For a cheesy flavor, stir in ½ cup (about 40 grams) parmesan or vegan parmesan, but note it will reduce the brightness of asparagus and lemon flavors., Pesto can be used beyond pasta: great tossed into risotto, soups, as a salad dressing when thinned with water, or spread on bruschetta, toast, or sandwiches., Store asparagus pesto in a glass jar or airtight container in the refrigerator for up to 3 days or freeze for up to 3 months., Leftover pasta can be enjoyed cold or gently reheated with a splash of water to retain creaminess and flavor.

  • Author: Laura
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 492 kcal
  • Fat: 15 g
  • Carbohydrates: 73 g
  • Protein: 17 g