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.
- 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
- 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.
- 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.
- 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.
- 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.
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