Spaghetti with asparagus and spinach pesto
Enjoy a vibrant and nutritious meal with our Spaghetti with Asparagus and Spinach Pesto recipe. Fresh asparagus, zesty lemon, and creamy walnuts blend with spinach to create a tantalizing pesto sauce that perfectly complements al dente pasta. Ready in just under 30 minutes, this wholesome dish is packed with flavor and ideal for a quick weeknight dinner or a delightful lunch. Savor the bright, refreshing taste with every bite!
- 18 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Spaghetti with asparagus and spinach pesto is a delicious and nutritious dish that combines the fresh flavors of spring vegetables with the richness of homemade pesto. This recipe is perfect for a light dinner or a hearty lunch, showcasing the vibrant green hues of asparagus and spinach, balanced with the zestiness of lemon and the crunch of walnuts.
Ingredients:
Instructions:
- Wash and trim the woody ends of the asparagus. Cut the asparagus into 1-2 inch pieces.
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender but still bright green.
- Using a slotted spoon, transfer the asparagus to a bowl of ice water to stop the cooking process. Once cool, drain and set aside.
- Keep the pot of water boiling for the pasta.
- Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- Reserve a cup of pasta water, then drain the spaghetti and set aside.
- In a food processor, combine the lemon zest, garlic cloves, walnuts, spinach, and half of the cooked asparagus.
- Pulse until the ingredients are finely chopped.
- While the food processor is running, slowly drizzle in the olive oil until a smooth, thick paste forms.
- If the pesto is too thick, you can add a small amount of the reserved pasta water until the desired consistency is achieved.
- Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked spaghetti, remaining asparagus pieces, and the spinach pesto.
- Toss well to coat the noodles evenly with the pesto. If the mixture is too dry, add a little more of the reserved pasta water until it reaches your desired consistency.
- Transfer to serving plates and garnish with additional lemon zest, if desired.
- Serve immediately while the pasta is warm. Enjoy your delicious Spaghetti with Asparagus and Spinach Pesto!
Tips:
- Selecting Fresh Ingredients: For the best results, use fresh and firm asparagus and spinach. Fresh vegetables will make your pesto brighter and more flavorful.
- Cook Asparagus Properly: Blanch the asparagus in boiling water for about 2 minutes before adding it to the pesto. This preserves its color and crunch.
- Toast the Walnuts: Briefly toast the walnuts in a dry skillet before adding them to the pesto. This enhances their nutty flavor.
- Reserve Pasta Water: Save some pasta water to mix with the pesto. It helps create a smoother, more cohesive sauce that adheres well to the spaghetti.
- Mixing Pesto and Pasta: Mix the pesto with the pasta while it's still hot, so the flavors meld together well. Adding a bit of olive oil at this stage can also enhance the dish.
- Adjust Seasoning: Taste the pesto before mixing it with the pasta and adjust the seasoning with salt, pepper, and extra lemon juice if needed.
Enjoy your plate of spaghetti with asparagus and spinach pesto as a wholesome meal that not only satisfies your taste buds but also nourishes your body. This dish is easy to prepare and brings together a delightful combination of textures and flavors, making it a wonderful addition to your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 7g | 19% |
| Sugar 6g | 6% |
| Fat | |
| Fat 13g | 16% |
| Saturated 1.72g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 50mg | 9% |
| Vitamin B1 1.05mg | 87% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 320ug | 81% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 18% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 180ug | 150% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.71mg | 79% |
| Iron, Fe 7mg | 63% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 680mg | 20% |
| Selenium, Se 60ug | 106% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 2.46mg | 22% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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