Asparagus Pesto with Penne Pasta

Asparagus Pesto with Penne Pasta

8 reviews, 4.1 star(s). 88% would make again

Ready in 30 minutes; part of Mother's Day collection

Asparagus pesto on penne pasta with tiny potatoes


8 Marble-size potatoes
1/2 cup Parmesan cheese; grated
1 tbsp Olive oil
2 cups Penne
Salt and pepper; to taste
140 grams Asparagus; fresh or tinned
1/2 cup Fresh basil; coarsely chopped
2 tbsp Pine nuts; toasted
1 clove garlic; finely chopped
1/2 cup Olive Oil
1/2 cup Parmesan cheese; Grated
Salt and pepper; to taste

Original recipe makes 4 Servings



If necessary cook asparagus spears until tender, (keep water for cooking the penne).

Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.

Place 1 tablespoon oil and pine nuts in a saucepan, cook over low heat until pine nuts are light golden brown. Drain immediately. Reserve oil for sauteing potatoes.

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste.

With the machine running, slowly add the 1/2 cup olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto.

Scrape into a bowl and refrigerate until needed.

Heat the reserved 1 tablespoon olive oil in a medium sauté pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper.

While the potatoes are browning, cook the penne until al dente, about 12 minutes, then drain.

Pour the pasta into two serving bowls, add the potatoes evenly and cover evenly with asparagus pesto.

Toss well and dust with a light grating of Parmesan before serving.

Verified by stevemur
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Calories Per Serving: 874 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was easy and my family loved it! I didn't really measure either, and it turned out great! Maybe next time I'll sneak in a little spinach. Definitely favorite-ing this one :)
sammy4 5m ago

Heat the pesto sauce before adding to pasta
lynchris 2y ago

Very tasty an easy to make . Didn't use the potatoes. Didn't add any extra water but will next time to make it smoother.
darcycyr 3y ago

The pesto sauce was yummy! I would make that again. The potatoes made the dish very filling, but didn't really add to the dish. I think a few sundries tomatoes would have been nice.
Zamatorie 4y ago

I followed the recipe without measuring anything and it was still great! Easy and tasty. Great as a really quick meal if you cook the potatoes and asparagus ahead of time. *I used normal potatoes cut in small pieces and didn't fry them.
Jasmeister88 4y ago

We used a lot less oil than the recipe. Also think the amount of cheese was over-stated in the ingreds list as I bought the amount stated but didn't use all per the recipe. We don't have a blender, so used pestal & mortar to grind pesto ingreds, worked well, just had to chop the asparagus into v. small pieces as tended to be stringy. We added a touch of lemon. All round very tasty.
gillian.hickey 6y ago

If you cant buy toasted pine nuts, simply spread them on a baking trsy and put in the oven at 180 degrees for 2-3 minutes [I posted this recipe.]
Flea109 6y ago

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