Linguine With Asparagus Pesto
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch asparagus, pencil size
- 2cloves garlic, chopped
- 6tablespoons extra-virgin olive oil
- ½cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
- Juice and grated zest of 1 lemon
- Salt and ground black pepper
- 12ounces linguine
- 2tablespoons fresh oregano leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
591 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 19 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add ½ cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
- Step 2
Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
- Step 3
Spoon ¼ cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.
Private Notes
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Cooking Notes
Valerie
I think it would be better if the asparagus spears were pan seared instead of boiled in the water. Gives the asparagus more flavor and texture
Bernard
I've done this four times, real success everytime. But you end up with a bit of mess in the kitchen, surprisingly so for such a quick recipe. To save a bit of clearing and washing up: • fold in the lemon zest directly in the blender, low speed - no need for a separate bowl. • boil the pasta in a wide, thick pan and return it there after draining - no need for a skillet. • wizz that 1/4 cup of cooking water in the empty blender - it will help you to get the end of the pesto out.
Charles Freeland
Followed the directions and it turned out OK. Make sure you use plenty of asparagus to give it some flavour and a little colour. The fresh oregano is essential, so don't skimp on that, either.
m
I also wondered about blanching the asparagus—why boil the tips but leave the middles raw?—so I did, and was happy with the result. I also wanted more volume and body in the pesto, so I added 1-2 cups of basil instead of oregano along with 1/4 cup pine nuts. Really light, vegetal, and refreshing!
Kathy
I seared the asparagus, and added a healthy quarter cup of the fresh oregano when making the pesto, rather than sprinkling it over the top of the dish. Delicious!
Suzy
Had this sauce last night for dinner over some homemade bucatini. Only change we made was using dried oregano, as we did not have fresh on hand. Next time, fresh! Raw asparagus is cooked in the sauce in the pan at the end - never fear. Use smallish garlic cloves, and no extra, and also limit the lemon juice to 1/4 cup. Both those flavors covered the asparagus to a degree. If using as a main course, we'll add an extra pound of asparagus, leaving the extra spears in pieces along with the tips.
Andi
I’m an average cook at best and I thought this was delicious. Cooked as written except for swapping out fresh basil for oregano because that’s what I had and throwing in pine nuts at the last minute for the same reason. Husband and I ate the whole thing as a complete meal.
lLisaD
I blanched the asparagus for 30 seconds. Using it raw just sounded too odd. I used lots of lemon zest and twice as much parm and then served it with grilled shrimp with garlic and lemon. It turned out amazing.
Sandy
I've made this with raw asparagus. Ugh! Off putting. Blanched is better.
Kate H.
Instead of oregano I used tarragon (thrown in with the pesto), and it was wonderful. Added a handful of spring peas at the end as well, which I would do again.
DebRob
Turned out SO good! Everyone really enjoyed it. Followed instructs as is! Well, a couple minor changes due to what I had on hand: 1) a little extra garlic; 2) hard Spanish cheese; 4) 3 parts linguine, 1 part Zoodles
molly
I used dried oregano and it was great. Added just a hint.
Shannon
Heavily adapted, but same idea. Really good.
Kirstin
Absolutely delicious and I will definitely do it again. I lightly cooked some chopped shallots and prosciutto in the skillet with a small amount of oil before adding the pasta water etc. Also used fresh pasta (lemon linguine) so put the pasta and asparagus tips in the boiling water at the same time for just 2 minutes before adding to the skillet. Yum!
Marie Alice
To save a bit of clearing and washing up: • fold in the lemon zest directly in the blender, low speed - no need for a separate bowl. • boil the pasta in a wide, thick pan and return it there after draining - no need for a skillet. • wizz that 1/4 cup of cooking water in the empty blender to get I blanched the asparagus for 30 seconds. Using it raw just sounded too odd. I used lots of lemon zest and twice as much parm and then served it with grilled shrimp with garlic & lemon
Pamela
Definitely double the asparagus!
Bon V.
I make this every year during asparagus season. I prefer it without cheese (which is weird because I love cheese!) And I will tell you that the raw pesto freezes beautifully.
Mary Jo
I followed the recipe - delish. The clean up for a quick meal was not quick. I will try to reduce the amount of pots next time. But there will be a next time.
LisaD
Make sure you are using “pencil thin” like the recipe states. If not then your asparagus will need a quick blanch. This dish is amazing as written.
Imy
I took the time to pan sear the asparagus ends in butter, and it was lovely! Overall, I really enjoyed this light and tasty pasta! We also used penne instead, since we have a toddler - still lovely!
Sid
I made this without much attention to detail and enjoyed it. Will read notes before I make again yet it was good!
Jenny
Agreed with others - a bit bland and oregano is crucial. If I make again, I intend to make the pesto a bit more robust and pan sear the asparagus.
Anna Y
I’ve been making a version of this pasta for years, but it called for cooking the asparagus stems well, about 6 minutes, rather than blending them raw. And I often use two bunches of asparagus and no herbs, which turns out just fine. The key is really the pasta water, and I love the idea of wizzing it in the blender to clean and save flavor in one fell swoop.
Kay
Definitely was more delicious than I expected! I used the pesto on gnocchi instead and it was delicious with a healthy handful of cheese on top!
Cass
Make a third of the sauce. The flavors are there for something good, but what I wound up with was too strong and mealy. On the other hand, my 2 yr old really enjoyed it cuz, noodles. It is a great way to get him to eat pungent veggies like asparagus. I tried again using way less sauce and half the lemon and it came out much better.
Christine
Great recipe as is. The combo of flavours - asparagus, lemon and the cheese is spring perfection during asparagus season.
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