Print
Spring pesto pasta with asparagus and chives is comfort food with a much lighter feel! Serve this hot as a dinner entree or cold as a pasta salad. | aheadofthyme.com

Spring Pesto Pasta with Asparagus and Chives


  • Author: Sam | Ahead of Thyme
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

Spring pesto pasta with asparagus and chives is comfort food with a much lighter feel! Serve this hot as a dinner entree or cold as a pasta salad.


Ingredients

  • 1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces
  • 1 lb. pasta  (I used farfalle)
  • 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 reserved pasta water (about 2 tablespoons at a time) until sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir just to combine.
  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 this also makes a fantastic vegetarian pasta salad!