Spring Pesto Pasta with Asparagus

Name: Spring Pesto Pasta with Asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces; 1 lb. pasta; 1/2 cup basil pesto, store-bought or homemade; 1/4 cup chives, finely chopped; zest from 1 lemon; 1/3 cup mozzarella cheese, cubed; 1/4 cup Parmesan cheese, grated

5.0

(6)

www.aheadofthyme.com

Your recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Author : Sam | Ahead of Thyme

pesto pasta asparagus pasta

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces1 lb. pasta1/2 cup basil pesto, store-bought or homemade1/4 cup chives, finely choppedzest from 1 lemon1/3 cup mozzarella cheese, cubed1/4 cup Parmesan cheese, grated

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.

Step 2

Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.

Step 3

In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.

Step 4

Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.