Spinach Pasta With Asparagus Pesto

Photo by Beth Galton
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 542 calories
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 6 mg
    • Sodium 1129 mg
    • Protein 21 mg
    • Carbohydrate 85 g
    • Fiber 13 g
    • Iron 6 mg
    • Calcium 211 mg


  1. Check 1pound spinach spaghetti
  2. Check 1/2pound green asparagus, peeled and trimmed
  3. Check 1 clove garlic, peeled and smashed
  4. Check 1/2cup fresh basil leaves
  5. Check 1ounce pine nuts (2 tablespoons)
  6. Check 1teaspoon salt
  7. Check 2tablespoons olive oil
  8. Check 1 shallot, thinly sliced
  9. Check 1cup chicken broth
  10. Check 1ounce Parmesan, freshly grated (about 1/4 cup)
  11. Check 1/8teaspoon freshly ground pepper


  1. Cook the spaghetti according to the package directions until al dente. Drain.
  2. Meanwhile, place the asparagus in a pot of lightly salted boiling water. Cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop cooking.
  3. Cut the spears in half. Roughly chop the stalk bottoms; cut tops into 1-inch pieces. In a food processor, combine the bottoms, garlic, ¼ cup basil, pine nuts, and ½ teaspoon salt. With the motor running, add 1 tablespoon oil and process until finely chopped.
  4. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the shallot; cook until softened, 4 to 5 minutes. Add the asparagus mixture and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus tops and bring to a boil. Reduce heat and simmer until liquid is thickened, about 5 minutes.
  5. Tear the remaining basil leaves and add to the skillet, along with the pasta, Parmesan, pepper, and remaining salt. Toss well. Serve immediately.