5 from 10 votes
Roasted Asparagus Pesto with Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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!
Course: Main Course
Cuisine: American
Servings: 4
Calories: 469 kcal
Author: Robyn Gleason
  • 8 ounces Chickapea Pasta. I used spirals but all shapes would work.
  • 1 pound asparagus, washed, trimmed and cut into one 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
  • 1/4 cup walnuts
  • 2 tbsp extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 cup grape or cherry tomatoes, halved
  1. Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.

  2. Toss asparagus with 2 teaspoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic.  Roast at 350 F for 20 minutes.

  3. Heat small saute pan and toast pine nuts until brown.  About 3 minutes.

  4. 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.

  5. 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.
  6. Top with chopped tomatoes and toasted pine nuts. Serve immediately.
Recipe Notes

I doubled the pesto recipe and used it on chicken the next night.  Delicious!