This Roasted Asparagus Pesto Linguine is such a special recipe. It's not only delicious and unique, but it's fresh, flavorful, creamy, and just such a beautiful way to use fresh asparagus. Another reason it's special is that it's an original recipe I created with my dad many years ago (more on that below). I love serving it with linguine fini if you can find it, but any noodle will work. It is such a quick and easy meal and a true celebration of my favorite springtime vegetable.
My dad and I created this recipe years ago
What this word doc lacked, however, was the actual recipe for the roasted asparagus pesto. I just wrote about how much my kids loved it and how it was a healthy way to "sneak" veggies into them. Not really sneaking, I mean, the stuff is bright green. But I do think there is something about pasta with pesto. Most kids really love it and mine were no exception. So this recipe is recreated and written from my memory and I think I nailed it.
Roasted Asparagus Pesto - a celebration of asparagus season
I have two entire beds in my beloved raised bed garden devoted entirely to asparagus. If you garden, you may know that asparagus is a waiting game. In fact, from seed, you have to wait about 3 years before you can harvest. Armed with this knowledge, last year I purchased and planted some 2-year-old asparagus crowns (aka roots) so I would not have to wait so long. I did as I was instructed and left the asparagus to grow tall and frilly and go to seed (of course I did sneak a few for a garden snack here and there). Consequently, this spring I was rewarded with a plentiful crop that just keeps on giving. I'll be sad to say goodbye to asparagus season. But for now I am wallowing in it and celebrating with this beautiful roasted asparagus pesto recipe.
What you'll need to make this roasted asparagus pesto
- fresh asparagus - about 1 lb or one bunch
- pecorino and parmesan
- olive oil
- lemon juice and zest
- salt and pepper
- 1 pound of your favorite pasta
- and a little extra cheese, lemon zest, chopped pistachios, and herbs for topping (pictured above)
It's just a matter of roasting the asparagus and garlic, letting them cool slightly, and whizzing all the ingredients up in a food processor. Super easy. And this makes just the right amount of roasted asparagus pesto for 1 pound of pasta. My dad and I loved it with linguine fini. But, though some stores carry it, it can be hard to find and I've just started ordering mine online. Use whatever pasta shape/size you love.
That's it! Serve this pesto any way you like. It is delicious on cheesy garlic bread, inside panini or grilled cheese, or on a cheese and charcuterie platter. Although, my preference will always be to serve it tossed with linguine fini the way my dad and I had it all those years ago. I hope you love this recipe. xo - Anita
More Springtime Recipes You'll Love
- Roasted Carrots and Parsnips with Tahini Dressing
- Rhubarb Galette
- Rhubarb + Elderflower Refresher (cocktail)
- Strawberry Shortcake Cookies
- Savory Olive Oil Muffins with Lemon, Feta, & Dill
- Triple Berry Scones