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Spinach Pasta With Asparagus Pesto

Spinach Pasta With Asparagus Pesto
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2002

Nutritional Information

  • Per Serving
  • Calories 542
  • Calcium 211mg
  • Carbohydrate 85g
  • Cholesterol 6mg
  • Fat 14g
  • Fiber 13g
  • Iron 6mg
  • Protein 21mg
  • Sat Fat 3g
  • Sodium 1129mg
What does this mean? See Nutrition 101 .

Quick Tip

Chicken broth in glass measuring cup
To make this pasta vegetarian without watering down the flavor, use vegetable (rather than chicken) broth.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.