This Spring Pesto Pasta with Asparagus is light, bright, and exactly what busy days need fresh flavor with almost zero effort. Tender asparagus, lemon zest, and chives mix into silky basil pesto for a meal that tastes like spring in a bowl. The best part? It’s ready in under 20 minutes and works two ways: serve it warm for an easy weeknight dinner or chill it for a quick pasta salad recipe. If you’re saving easy vegetarian dinner ideas or fresh pesto pasta recipes, this one is a must simple ingredients, big flavor, and totally customizable.
table of contents
Time Breakdown
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
Ingredients List
- ½ lb asparagus, ends trimmed, cut into 1-inch pieces
- 1 lb pasta (penne, fusilli, farfalle, or spaghetti)
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup chives, finely chopped
- Zest of 1 lemon
- ⅓ cup mozzarella, cubed
- ¼ cup Parmesan, grated
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot (for boiling)
- Slotted spoon
- Colander/strainer
- Large mixing bowl (important!)
- Measuring cups
- Microplane or zester
- Knife + cutting board
- Spoon/spatula
Step-by-Step Beginner-Friendly Instructions
- Blanch the asparagus: Bring salted water to a boil. Add asparagus and cook 3 minutes until bright green and tender-crisp. Scoop out with a slotted spoon and place into ice water to stop cooking. Drain. ❄️
- Cook the pasta: Bring the same water back to a boil. Cook pasta until al dente (about 11 minutes, or per package). Reserve ¼ cup pasta water, then drain.
- Mix in a bowl (important): Add pasta + asparagus to a large mixing bowl (not the hot pot).
- Add pesto: Toss with basil pesto until coated. If it looks thick, add reserved pasta water 2 tbsp at a time until silky and glossy. 😊
- Finish: Stir in chives, lemon zest, and mozzarella just until combined.
- Serve: Plate and top with Parmesan. Serve hot for dinner or cold as pasta salad. 🌿✨
Pro Tips
- Don’t mix in the pot: Hot pot heat can darken pesto—use a mixing bowl for bright green color.
- Make it a meal: Add cooked chicken, chickpeas, or shrimp (optional).
- Best leftover style: Enjoy leftovers cold (reheating can darken basil).
- Extra freshness: Add a squeeze of lemon right before serving.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 16g | 55g | 16g | 4g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and
Spring Pesto Pasta with Asparagus
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add asparagus and cook for 3 minutes. Remove with a slotted spoon and place in ice water. Drain.
- Return pot to a boil. Cook pasta until al dente (about 11 minutes or per package). Reserve 1/4 cup pasta water and drain.
- In a large mixing bowl, combine pasta, asparagus, and pesto. Toss to coat.
- If sauce is thick, add reserved pasta water 2 tbsp at a time until silky.
- Stir in chives, lemon zest, and mozzarella until just combined.
- Top with Parmesan and serve hot, cold, or at room temperature.
Nutrition
Notes
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Let us know how it was!Disclaimer
This recipe is for general informational purposes only. Nutrition values are estimates and may vary depending on brands, substitutions, and portion sizes.