If you’re looking for a vibrant, flavor-packed dish that sings of spring, look no further than Asparagus Pesto Pasta with Roasted Tomatoes. This recipe is a celebration of fresh vegetables, zesty homemade pesto, and golden roasted tomatoes, all tossed with perfectly cooked pasta for a satisfying meal that feels both comforting and sophisticated. It’s the kind of dish that brings joy to your weeknight table and impresses at any weekend gathering, sure to spark requests for seconds and recipe shares. Friends and family will fall head-over-heels for the gorgeous colors and the incredible taste—every bite highlights the best of both asparagus and tomatoes in a new, irresistible way.
Ingredients You’ll Need
The ingredients for Asparagus Pesto Pasta with Roasted Tomatoes are wonderfully simple, each one bringing essential flavor, color, and texture to the finished dish. Fresh produce, rich cheese, and just a handful of pantry staples are transformed into something truly memorable.
- Pasta: Use penne or fusilli for their ability to hold onto all that luscious pesto sauce—gluten-free works, too!
- Asparagus: Both blanched for the pesto and lightly cooked with the pasta for freshness and crunch.
- Cherry tomatoes: Roasted to caramelized perfection, these juicy gems offer a pop of sweetness.
- Olive oil: Used both for roasting and blending the pesto, giving a rich, silky finish.
- Salt and pepper: Essential for seasoning the vegetables, pesto, and final dish.
- Parmesan cheese: Adds a salty, nutty depth that’s quintessential to a good pesto and finishing touch.
- Toasted pine nuts (optional): Bring extra crunch and a buttery flavor for a gourmet feel.
- Fresh basil leaves: For garnish and to highlight those classic Italian notes.
- For the pesto – Asparagus, basil, Parmesan, pine nuts or walnuts, garlic, olive oil, lemon: The backbone of a creamy, bright, and aromatic homemade pesto, made all the more interesting by using asparagus as a base.
How to Make Asparagus Pesto Pasta with Roasted Tomatoes
Step 1: Roast the Cherry Tomatoes
Begin by preheating your oven to 400°F (200°C). On a baking sheet, scatter all those halved cherry tomatoes and drizzle with a generous swirl of olive oil. Season well with salt and pepper, giving everything a good toss to coat. Roast the tomatoes for 20 to 25 minutes, until they’re soft, slightly caramelized, and their juices have turned jammy and sweet. This step makes all the difference, boosting the tomato flavor and adding marvelous depth to your Asparagus Pesto Pasta with Roasted Tomatoes.
Step 2: Cook the Pasta and Asparagus
While your tomatoes roast, bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package directions. In the last 2 to 3 minutes of cooking, toss in the asparagus pieces so they simmer just long enough to become bright green and tender-crisp. Drain everything together and set aside—it’s okay if the asparagus finishes with a little bite; that crunch adds wonderful texture to the dish.
Step 3: Make the Asparagus Pesto
For a unique twist on classic pesto, blanch 1 cup of asparagus pieces in boiling water for 2 minutes, then transfer immediately to an ice bath to keep their color vivid. After draining, place the blanched asparagus into a food processor along with basil, Parmesan, pine nuts (or walnuts), garlic, olive oil, and a squeeze of lemon juice. Season to taste with salt and pepper, then blend until you have a creamy, fragrant sauce. The result? A stunningly green, velvety pesto bursting with the freshness that makes Asparagus Pesto Pasta with Roasted Tomatoes so crave-worthy!
Step 4: Toss Everything Together
Add the cooked pasta and asparagus to a large bowl or your pot, then pour over the asparagus pesto. Gently toss until every piece is slicked in that herby green sauce. Fold in your roasted cherry tomatoes, being careful not to break them up too much—the contrast of flavors and textures is what really makes this dish shine. Top with extra Parmesan, more pine nuts if you like, and a sprinkle of fresh basil for a spectacular finish.
How to Serve Asparagus Pesto Pasta with Roasted Tomatoes
Garnishes
No plate of Asparagus Pesto Pasta with Roasted Tomatoes is complete without the right garnishes. Scatter more freshly grated Parmesan on top for savory richness, a few extra toasted pine nuts for crunch, and plenty of torn basil leaves for a fragrant, Italian-inspired touch. A drizzle of good olive oil can also add a final note of luxury.
Side Dishes
Pair this pasta with simple sides like a crisp leafy salad tossed in lemony vinaigrette or warm, crusty bread to swipe through any stray pesto. For heartier meals, think about serving with a platter of grilled vegetables or a bright citrusy chickpea salad. These additions let the flavors of Asparagus Pesto Pasta with Roasted Tomatoes shine while making your meal feel extra special.
Creative Ways to Present
For an elegant touch, twirl individual portions into nests on each plate and top with a roasted tomato and a sprig of basil. If serving family style, pile the pasta high in a big serving bowl, letting tomatoes and basil spill over the top for a show-stopping centerpiece. You can even serve this pasta chilled as a delightful spring or summer salad—perfect for picnics and outdoor gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Asparagus Pesto Pasta with Roasted Tomatoes keeps beautifully in the fridge for up to three days. Store it in an airtight container so it stays fresh, and give it a gentle toss before serving to redistribute all the flavors. The pesto may deepen in flavor and color, but it will remain delicious and vibrant.
Freezing
While fully assembled pasta can get a bit soft in the freezer, you can absolutely freeze the asparagus pesto on its own in a small airtight jar or container. It’ll keep nicely for up to two months—perfect for quick weeknight dinners. To use, thaw in the fridge overnight and stir well before tossing with freshly cooked pasta and veggies.
Reheating
Gently reheat leftover Asparagus Pesto Pasta with Roasted Tomatoes on the stovetop or in the microwave, adding a splash of water or olive oil if needed to loosen the sauce. Reheat just until warmed through to maintain bright flavors and the tender bite of the vegetables. Freshen it up with a little extra lemon juice and a shower of Parmesan before serving.
FAQs
Can I make the asparagus pesto ahead of time?
Absolutely! The asparagus pesto can be made up to three days in advance and stored in the fridge in a tightly sealed container. It may thicken as it chills, so just give it a quick stir or add a splash of olive oil if needed before using.
What other nuts can I use for the pesto?
If pine nuts aren’t available or you’d like an alternative, toasted walnuts or even almonds work well and add their own unique twist to the pesto flavor.
Can I add protein to this dish?
Definitely! For even more satisfying Asparagus Pesto Pasta with Roasted Tomatoes, you can top it with sliced grilled chicken, sautéed shrimp, or chickpeas for a vegetarian protein boost.
Is this recipe gluten-free?
As written, this dish uses wheat-based pasta, but you can swap in your favorite gluten-free pasta to easily make Asparagus Pesto Pasta with Roasted Tomatoes completely gluten-free and accessible for everyone.
What’s the best pasta shape to use?
Penne and fusilli are especially great since their nooks and ridges catch all the lovely pesto and roasted tomato juices, but feel free to use any short pasta shape you prefer—or even spaghetti for a different texture.
Final Thoughts
With its bright colors, fresh flavors, and heartwarming versatility, Asparagus Pesto Pasta with Roasted Tomatoes is a recipe you’ll want to make again and again. Bring it out for spring celebrations or make it your new go-to for quick, delicious weeknight meals—it’s sure to become an instant favorite. Give it a try and see just how delightful a simple plate of pasta can be!
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Asparagus Pesto Pasta with Roasted Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A delightful spring pasta dish featuring a vibrant asparagus pesto, tossed with roasted cherry tomatoes, and served with your favorite pasta. This vegetarian recipe is bursting with fresh flavors and is perfect for a light and satisfying meal.
Ingredients
Main Ingredients:
- 8 oz pasta (such as penne or fusilli)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts (optional)
- Fresh basil leaves, for garnish
For the pesto:
- 1 cup asparagus (blanched and chopped)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or walnuts
- 1 clove garlic
- 1/3 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 20–25 minutes until softened and slightly caramelized.
- Cook the pasta: Cook the pasta in salted boiling water according to package directions. In the last 2–3 minutes of cooking, add asparagus pieces. Drain and set aside.
- Make the pesto: Blanch 1 cup of asparagus, then blend with basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, salt, and pepper until smooth.
- Toss and serve: Toss the pasta and asparagus with pesto, add roasted tomatoes, mix gently. Serve warm with Parmesan, pine nuts, and basil.
Notes
- Use gluten-free pasta for a gluten-free option.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- The pesto can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
