This one-pot asparagus pasta recipe is the best kind of weeknight dinner—easy, healthy, and delicious! Herbaceous pesto adds so much bright, fresh flavor.
Asparagus pasta is one of my go-to weeknight recipes because it's quick and tastes amazing. It comes together in under 20 minutes if you’ve got the pesto on hand already. (I always keep a batch of my everyday vegan pesto in the freezer!)
Why You’ll Love This Asparagus Pasta
- Quick and easy. This asparagus pasta recipe is perfect for busy weeknights when you need a healthy, satisfying meal in a hurry.
- Packed with fresh veggies. The combination of peas, asparagus, and artichokes bulk up this pasta and make it taste like springtime.
- Versatile and customizable. You can easily swap out vegetables based on what’s in season or what you have on hand, or use frozen asparagus in the winter.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – I love using protein-packed bean pastas, which are also gluten-free. Any kind of pasta you like or have on hand will work, though.
- Asparagus – Look for asparagus with tips that are tight and compact, not feathery.
- Peas – If you’re lucky enough to find fresh peas, use them! Frozen are just fine too.
- Pesto – Store-bought or homemade will work in this asparagus pasta.
- Artichoke hearts – These are optional, but I think they pair so well with pesto.
- Pepper flakes and basil – For garnish.
How to Make Asparagus Pasta
- Make the pasta and veggies. Boil the pasta according to the package instructions and when there’s 5 minutes of cook time left, add the asparagus and peas.
- Prep the pesto. If you need to make the pesto, do that while the pasta cooks.
- Drain. Pour the pasta and veggies into a colander and rinse under cold water.
- Finish. Return the pasta and veggies to the pot, then stir in the pesto and artichokes. Serve with red pepper flakes and fresh basil, if desired.
Tips for Success
- Snap the asparagus. The best way to remove the woody ends of the asparagus is to gently snap them off with your hands. The stalk will naturally break where the tough part ends and the tender part begins.
- Keep an eye on the pasta. If, like me, you’re using a pasta made with chickpea or lentil flour for this asparagus pasta, be mindful that the water can get foamy and boil over. Use a bigger pot than you think you need, or just stand near the stovetop ready to adjust the temperature to prevent a mess.
- Cook to al dente. This will keep the pasta from breaking apart when you stir in the pesto. (Gluten-free pastas are a little more delicate than those made with all-purpose flour!)
Variations
- Add a protein. For a more substantial meal, you can add a protein of your choice. Grilled chicken, shrimp, or even baked tofu would make great additions to this asparagus pasta. Simply cook them separately and stir them in with the pesto.
- Use different veggies. Asparagus and peas are classic springtime veggies, but you can use whatever is in season or what you have on hand. Try broccoli, bell peppers, zucchini, or cherry tomatoes for a different flavor profile. If you’re using raw veggies, add them to the boiling water with the peas, if you’re using cooked, stir them in with pesto.
- Experiment with the pesto. An arugula pesto or parsley pesto also works well with the springtime vegetables in this asparagus pasta. I love this sun-dried tomato pesto too.
How to Store Leftovers
Transfer any leftover asparagus pasta to an airtight container and refrigerate for up to 4 days. You can eat the leftovers cold, like a pasta salad, or heat them up in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this asparagus pasta! Store it in a freezer-safe container or resealable freezer bag for up to 2 months. Thaw in the refrigerator, then reheat in the microwave.
More One-Pot Dinner Recipes To Try
- Quinoa Mac and Cheese with Spinach
- Vegetable Chickpea Curry
- Lentils + Quinoa with Spinach
- Mediterranean Quinoa with Spinach + Chickpeas
- Root Vegetable + Lentil Quinoa Stew
Asparagus Pasta
This one-pot asparagus pasta recipe is the best kind of weeknight dinner—easy, healthy, and delicious! Herbaceous pesto adds so much bright, fresh flavor.
Ingredients
- 1 box gluten-free pasta of choice
- 1 small bunch asparagus cut into 1
- 1 cup fresh or frozen green peas
- 1/2 cup Everyday Vegan Pesto or store-bought
- 1/2 cup artichoke hearts optional*
- Pepper flakes and basil to garnish
Instructions
- Cook the pasta according to package instructions. When there are 5 minutes remaining on the cook time, add in the asparagus and peas.
- If using homemade pesto, prepare the pesto while the pasta cooks.
- Once pasta is al dente, drain the entire pot into a colander and rinse quickly under cold water. Transfer pasta (and veggies) back into the pot. Stir in pesto and artichokes.
- Serve immediately and garnish with pepper flakes and fresh basil if desired.
Video
Notes
* you could also use another vegetable of choice. If using raw veggies, add them to the boiling water with the peas, if using cooked, stir in with pesto.
Nutrition
Calories: 698kcal | Carbohydrates: 81g | Protein: 16g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 723mg | Fiber: 10g | Sugar: 4g
