In this recipe:
Roasted Asparagus Pesto with Pasta
This Roasted Asparagus Pesto with Pasta recipe is perfect with Chickapea because it complements the pasta’s natural nutty flavors with the addition of walnuts and a topping of toasted pine nuts. The spirals are perfect to absorb the creamy sauce!
As soon as the asparagus was ready at my local farmer’s market I knew I had to do something special with pasta and roasting it with lemon and garlic seemed to be a natural. I used walnuts in this pesto but you can use the traditional pine nuts or even almonds.
Now that the warmer weather is here, I want quick and easy recipes that will still include all the necessary nutrients. A vegetarian, gluten-free meal is super simple to create when I use Chickapea. Not only does it provide the protein but I’m a little obsessed with textures in my food and this dense texture means I’m getting more bite for my buck!
I love pesto and have created many different kinds but this one is now my favorite. The roasting makes all the difference and takes only 20 minutes then into the food processor.
We need to make the most of asparagus during it’s short season! Make a double batch on try it on chicken – it was delicious!
Robyn from Simply Fresh Dinners is our recipe creator and you can find more of her delicious dishes on Instagram and Facebook!
How do you cook your asparagus? Share your recipes by tagging us on Instagram so we can see what you’re up to in your kitchen!
Some more pesto pasta recipes from Chickapea:
- 8 ounces Chickapea Pasta. I used spirals but all shapes would work.
- 1 pound asparagus, washed, trimmed and cut into one inch pieces
- 2 teaspoons extra virgin olive oil
- salt and pepper
- 2 cloves garlic, unpeeled
- 1 lemon
- 1 cup fresh basil, chopped
- 1/2 cup parmesan
- 1/4 cup walnuts
- 2 tbsp extra virgin olive oil
- 1/4 cup pine nuts
- 1 cup grape or cherry tomatoes, halved
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Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.
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Toss asparagus with 2 teaspoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic. Roast at 350 F for 20 minutes.
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Heat small saute pan and toast pine nuts until brown. About 3 minutes.
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In food processor, combine basil, cheese, walnuts, 2 tablespoons of olive oil, the juice from half a lemon, asparagus and garlic (peeled) until smooth and creamy.
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In a large bowl combine pasta and pesto, tossing well to coat spirals. Add 1/2 cup of pasta water if extra creaminess is desired.
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Top with chopped tomatoes and toasted pine nuts. Serve immediately.
I doubled the pesto recipe and used it on chicken the next night. Delicious!
