Asparagus-Spinach Pesto Pasta


This asparagus spinach pesto (not sure if you can call it that without basil, but I can’t think of a better term) made for a delicious meal. I topped the dish with some blackened chicken, but you could eat it alone or mix in any meat as desired to add some protein. I would definitely make this again!




  • 1 lb. (16 oz.) dried pasta
  • 1 Tbsp. olive oil
  • 1/4 cup toasted pine nuts
  • 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
  • 4 cups spinach leaves
  • 4 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil


  • Cook the pasta in a large pot of salted water al dente according to package instructions.
  • Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
  • Add the asparagus, spinach, garlic, Parmesan, 1/4 cup pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. If the pesto seems too thick, add in a bit of water to thin it out.
  • Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the pine nuts and serve immediately sprinkled with some extra Parmesan cheese

Adapted from GimmeSomeOven

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