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Roasted Asparagus Pesto with Pasta

This Roasted Asparagus Pesto with Pasta is perfect with Chickapea because it complements the natural nutty flavors with the addition of walnuts and a topping of toasted pine nuts. The spirals are perfect to absorb the creamy sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 468kcal


  • 8 ounces Chickapea Pasta. I used spirals but all shapes would work.
  • 1 pound asparagus, washed, trimmed and cut into 1 inch pieces
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 2 cloves garlic, unpeeled
  • 1 lemon
  • 1 cup fresh basil, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup walnuts, pine nuts or cashews (your choice)
  • 1 cup grape or cherry tomatoes, halved


  • Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.
  • Toss asparagus with 2 tablespoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic. Roast at 350 F for 20 minutes.
  • Heat small saute pan and toast pine nuts until brown. About 3 minutes.
  • In food processor, combine basil, cheese, walnuts, 2 tablespoons of olive oil, the juice from half a lemon, asparagus and garlic (peeled) until smooth and creamy.
  • In a large bowl combine pasta and pesto, tossing well to coat spirals.  Add 1/2 cup of pasta water if extra creaminess is desired.
  • Top with chopped tomatoes and toasted pine nuts.  Serve immediately.


I doubled this recipe and used it on chicken as well.  Delicious!


Calories: 468kcal | Carbohydrates: 64g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 379mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 30.7mg | Calcium: 295mg | Iron: 5.9mg
Tried this recipe?Let us know how it was!