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 Roasted Asparagus Pesto Linguine years ago
What this word doc lacked, however, was the actual recipe for the roasted asparagus pesto linguine. I just wrote about how much my kids loved it and how it was a fun 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 Linguine - 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 linguine recipe.


What you'll need to make this Roasted Asparagus Pesto Linguine
- fresh asparagus - about 1 lb or one bunch
- garlic
- pistachios
- basil
- parsley
- 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 linguine 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

Roasted Asparagus Pesto Linguine
This Roasted Asparagus Pesto Linguine is a celebration of asparagus season. Quick and easy and so packed with flavor. Add this to your list of asparagus recipes!
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
- 1 lb fresh asparagus spears
- 6 cloves garlic, peeled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (I don't measure this, I just drizzle the asparagus with oil until they are nicely coated)
- ½ cup pistachio nuts, shells removed
- ½ cup pecorino romano cheese, grated
- ½ cup parmesan cheese, grated
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- zest from one lemon
- juice from 2 lemons
- ½ cup olive oil
- 1 lb of linguine, linguine fini, or your favorite pasta
Instructions
- First, preheat oven to 500 degrees F *see notes. Place asparagus and garlic on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in preheated oven for 10-15 minutes until roasted and charred in some spots.
- remove asparagus from oven and allow to cool to room temperature.
- Meanwhile, place basil, parsley, pistachios, cheese, lemon juice and zest, and olive oil in the bowl of a food processor. Once asparagus is cool, reserve a few of the asparagus tips for serving, and add the rest to food processor and pulse to combine. You want a smooth, creamy mixture.
- Prepare one pound of your favorite pasta according to package instructions. Make sure to reserve a couple cups of the cooking water before draining. Drain pasta and put it back in the same pot. Add asparagus pesto and a cup of cooking water. Stir with tongs until pesto is evenly dispersed and you have a creamy but not overly saucy consistency. Add more water as needed.
- Top with reserved asparagus tips, extra cheese, chopped pistachios, lemon zest, and herbs if desired. A drizzle of really good extra virgin olive oil is nice too.
Notes
I use my oven at 500 F frequently; However, I know many people are afraid of that temp. You can certainly roast these at 450-475. But I love to roast them hot and fast as it just results in the best amount of charring without overcooking the tender asparagus.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: pasta, springtime meals
- Method: stovetop and oven
- Cuisine: Italian
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