Pasta with arugula pesto and asparagus

Name: Pasta with arugula pesto and asparagus
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Egg Torchietti pasta 2 ½ cups; Asparagus green 1.1 lbs; Fine salt ½ tsp; Black pepper ¼ tsp; Butter 2 tbsp; Extra virgin olive oil 2.7 tbsp; Fresh chili pepper 0.25 oz; Arugula 1.8 oz; Extra virgin olive oil 6 tbsp; Pecorino cheese to grate 1.7 tbsp; Grana Padano PDO cheese 1 oz; Pine nuts 3 tbsp; Garlic ½; Fine salt to taste

it es de fr br

694

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 694
Carbohydrates g 54.3
of which sugars g 6.4
Protein g 18.9
Fats g 44.6
of which saturated fat g 11.1
Fiber g 5
Cholesterol mg 91
Sodium mg 669

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Very low

PRESENTATION

Pasta con pesto di rucola e asparagi, oh boy, comes straight from the stunning region of Liguria. And you know, folks there are really passionate about their arugula pesto pasta. This isn't your run-of-the-mill pesto—nope. They love mixing it up with different greens. Instead of basil, it's all about that peppery rocket (rucola) and fresh asparagus here. The result? A unique asparagus pasta recipe that's not just bright but a bit zesty too, offering a kick that's way different from the usual.

The rocket's robust notes blend with the smooth taste of asparagus, crafting a sauce that's fresh and a little wild. Seriously, it's perfect for when you want something different. Ligurians like to keep their homemade pesto sauce simple, which is great—just enough olive oil, a sprinkle of cheese, and maybe a few pine nuts to spice it up. And listen, spring is the best time for this arugula and asparagus pasta, with asparagus so so abundant and rocket at its peak.

While you might see this dish start a meal at Italian tables, it holds its own as a main course, no question—it's got enough flavor to keep things interesting without any meat or heavy cream. The crunchy texture of asparagus bits against the silky pasta? Pretty awesome. One of those details that makes you want seconds.

What's cool is how this dish just fits seamlessly into the Ligurian tradition of trying out new pesto types—offering that classic Italian vibe, but with a twist. For anyone after an easy pesto pasta that's both special and doesn't take forever to whip up, this is a solid choice. It hits all the marks for vegetarian pasta recipes. Plus, it’s a great addition if you're looking for a change in your usual lineup of nourishing pasta meals or spring pasta dishes. Each bite is fresh, earthy, and completely satisfying. For real.

INGREDIENTS

694

Calories per serving

Egg Torchietti pasta 2 ½ cups (250 g)

Asparagus 1.1 lbs (500 g) - green

Fine salt ½ tsp (3 g)

Black pepper ¼ tsp (1 g)

Butter 2 tbsp (30 g)

Extra virgin olive oil 2.7 tbsp (40 g)

Fresh chili pepper 0.25 oz (5 g)

for the arugula pesto: Arugula 1.8 oz (50 g); Extra virgin olive oil 6 tbsp (80 g); Pecorino cheese 1.7 tbsp (25 g) - to grate; Grana Padano PDO cheese 1 oz (25 g); Pine nuts 3 tbsp (25 g); Garlic ½; Fine salt to taste

Preparation

How to prepare Pasta with arugula pesto and asparagus

To prepare the pasta with arugula pesto and asparagus, start by preparing the arugula pesto: after thoroughly washing the arugula, slightly pat it dry with some kitchen paper, place it in a mixer cup, add the pine nuts 1, the Grana Padano 2, the pecorino 3, then add half a clove of garlic,

and salt it 4. At this point, add a small portion of the olive oil 5, start blending everything at low speed and gradually add the remaining olive oil in a thin stream until you get a well-blended and smooth cream. Once ready, set the arugula pesto aside in a bowl 6.

Now focus on the asparagus: wash them and cut off the tough part with a knife 7 (if they are too hard, you can peel them with a potato peeler or a knife to remove the fibrous part), then tie them in a bundle with a string 8 and cook them in the asparagus steamer 9 for at least 10-15 minutes, starting from cold water.

Once cooked 10, drain them, making sure to keep some of the cooking water (about 100 ml), which will be added to the asparagus in the pan and used to slightly dilute the arugula pesto. Cut the asparagus stems into slices 11 and then set aside their cooking water, the cleaned stems, and the tips 12.

Sauté the cleaned asparagus stems in a pan with the butter for about 5 minutes 13; then salt 14 and pepper and add a bit of the asparagus cooking water 15 to make the cooking more even.

Add the asparagus tips to the pan 16, mix everything well 17, then take the chili pepper, open it, remove the seeds, slice it into strips, and add it to the pan 18.

Thin the arugula pesto with the asparagus cooking water 19 to make it creamier. At this point, cook the pasta in salted boiling water 20 and drain it al dente. Add the pasta to the pan with the asparagus 21 and sauté for a minute.

Finally, with the heat off, dress the pasta with the arugula pesto 22, mix to combine the pasta well with the ingredients 23, adjust with oil and pepper. Your pasta with arugula pesto and asparagus is ready to be served 34!

Storage

Store the pasta with arugula pesto and asparagus in an airtight container in the refrigerator for 1-2 days at most. Alternatively, you can freeze only the pesto in small jars and thaw it in the refrigerator when needed, or you can store it in the refrigerator for 2 to 3 days at most.