Spaghetti with asparagus and spinach pesto
Spaghetti with asparagus and spinach pesto features fresh spring vegetables and a homemade basil pesto, enhanced by lemon zest and walnuts. This dish is perfect for a light dinner or hearty lunch, offering a balance of vibrant flavors.
Cook time 15 min
Prep time 5 min
Ingredients:
1.50 lb asparagus2 tbsp lemon zest
2 garlic cloves
2 tbsp walnuts
3 cups spinach
2 tbsp olive oil
12 oz pasta
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.
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!
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.
Spaghetti with asparagus and spinach pesto FAQ:
The asparagus should be cooked in boiling water for 3-5 minutes until tender but still bright green. After cooking, immediately transfer it to ice water to stop the cooking process.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a little water or olive oil if needed to loosen the sauce.
Yes, you can substitute the spaghetti with other types of pasta, such as penne, fettuccine, or whole-wheat pasta, as long as you adjust the cooking time according to the package instructions.
If you're allergic to walnuts, you can use other nuts like pine nuts, almonds, or cashews, or omit the nuts altogether and add nutritional yeast for extra flavor.
The pasta is al dente when it is cooked through but still has a slight bite to it. Check the cooking package instructions, typically around 8-12 minutes, and taste a piece a minute or two before the suggested cook time.
Cooking 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.
Nutrition Facts
4 ServingsCalories 410kcal
Protein 16g
Carbohydrates 70g
Fiber 7g
Sugar 6g
Fat 13g
More recipes
Lemon spaghetti with spinach
Creamy lemon spaghetti with spinach for a vibrant weeknight meal.
17 Dec 2025Roasted pumpkin and bacon pasta with lemon ricotta
A hearty roasted pumpkin and bacon pasta with lemon ricotta.
25 Nov 2025Sun-dried tomato and mushroom whole-wheat pasta
A healthy sun-dried tomato and mushroom whole-wheat pasta dish.
20 Dec 2025Chicken pasta with pumpkin
A hearty chicken pasta with roasted pumpkin and creamy pesto.
10 Dec 2025Pea and mint risotto balls
Crispy pea and mint risotto balls served with zesty mint dressing.
16 Jan 2026Roasted cauliflower with parmesan and chives
Zesty roasted cauliflower with parmesan and chives.
15 Feb 2026Oranges with white chocolate cream
A refreshing dessert of oranges topped with white chocolate cream.
24 Nov 2025