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Home » recipes » dinner

Roasted Asparagus Pesto Linguine

Modified: Apr 15, 2025 · Published: May 21, 2022 · by anita | wild thistle kitchen · This post may contain affiliate links · Leave a Comment

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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.

Close up of roasted asparagus pesto linguine

My dad and I created Roasted Asparagus Pesto Linguine years ago

and I've always wanted to share it here but somehow never got around to it. I went scouring through old emails looking for where we had written about it. What I found was a thread of emails and in one of them I had written up a little word doc - my first attempt at blogging. In fact, this was created when I was first thinking about starting my blog and my dad and I had some very funny, witty banter surrounding this recipe and my prospective blogging career. I totally got sucked down the rabbit hole and started reading lots of our old emails. Of course by the end of it I was laughing and crying but reminded of what a wonderful relationship we had and how much we both loved food.

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.

raw asparagus and garlic on metal baking tray

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.

roasted asparagus pesto linguine in large bowl topped with cheese and herbs
topping for roasted asparagus pesto linguine consisting of grated cheeses, herbs, and chopped pistachios

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

roasted asparagus pesto linguine on a fork on a small white plate
box of linguine fini on marble surface with linen napkin and dish of sea salt

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

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Roasted Asparagus Pesto Linguine

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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

  1. 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.
  2. remove asparagus from oven and allow to cool to room temperature.
  3. 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. 
  4. 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. 
  5. 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. 

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: pasta, springtime meals
  • Method: stovetop and oven
  • Cuisine: Italian

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About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

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Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

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