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Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad. | aheadofthyme.com

Spring Pesto Pasta with Asparagus


  • Author: Sam | Ahead of Thyme
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.


Ingredients

  • 1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces
  • 1 lb. pasta
  • 1/2 cup basil pesto, store-bought or homemade
  • 1/4 cup chives, finely chopped
  • zest from 1 lemon
  • 1/3 cup mozzarella cheese, cubed
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
  2. Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
  3. In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
  4. Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.

Notes

Use a mixing bowl: When mixing the pasta and pesto together, do not just mix in the pot. Use a mixing bowl instead as the heat from the pot will cause the basil in the pesto to turn black. 

How to customize: You can customize this spring pesto pasta by adding in protein such as cooked chicken or shrimp.

How to store: Spring pesto pasta is best served fresh or cold as a delicious pasta salad. Store any leftovers an airtight container for up to 3 days in the refrigerator. Serve leftovers cold as a pasta salad, rather than reheating as heating will cause the basil to turn black.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American

Keywords: spring pesto pasta with asparagus and chives, pesto pasta, asparagus pasta, quick spring pasta