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A bowl of pasta with basil pesto and asparagus and peas

Basil Pesto Pasta with Asparagus and Peas

Cook time: 10 mins
Total time: 10 mins
Yield: 6 servings

Description

*For pencil-thin asparagus, whack off the tough bottom 11/2 or 2 inches. For thicker asparagus hold the spear in one hand and snap off the bottom with the other hand, letting it break naturally at the tender part. Cut thin asparagus into 1-inch lengths. Halve thick asparagus lengthwise and cut it into 1-inch lengths. 
Here's our Basil Pesto Recipe with a money-saving hack!

Ingredients

  • Salt
  • 1 pound bite-size pasta (such as rotini, penne, or ziti)
  • 2 pounds 1 pound each: asparagus* and frozen green peas
  • 1 cup Basil Pesto
  • Pecorino Romano or Reggiano Parmegiano for sprinkling, optional

Instructions

  • Bring a generous 2 quarts of water and 1 tablespoon of table salt to boil in a large pot. Using back of the box cooking times as a guide, add pasta to the water, stirring several times at the beginning to prevent sticking. The last 4 minutes of the pasta cooking time add the asparagus; cook until bright green and tender-crisp. The last minute, add the peas and return water to a simmer.
  • With a large bowl under the strainer to catch the liquid, drain the pasta and return it to the pot. Add pesto and up to 1 cup of the reserved cooking liquid; toss to combine. Serve with grated cheese, if you like, and serve immediately.