Spring is the perfect time to celebrate fresh, vibrant ingredients — and nothing says spring like asparagus and lemon. If you’re looking for a dish that perfectly combines freshness, flavor, and healthfulness, then Penne with Asparagus and Lemon Pesto is a must-try recipe. This dish beautifully marries the crisp bite of asparagus with the zesty brightness of lemon pesto, all tossed with perfectly cooked penne pasta.
Whether you’re seeking a simple vegetarian dinner, an elevated lemon garlic asparagus pasta, or want to turn it into a hearty chicken asparagus pasta healthy meal, this recipe is versatile enough to satisfy all cravings. You can also add unique touches like artichokes or prosciutto for a creative spin on classic flavors. As a celebration of pasta fatta in casa (homemade pasta culture), this recipe is about fresh ingredients and straightforward techniques delivering delicious results.
Let’s explore how to make this refreshing and flavorful pasta that will become a favorite in your kitchen.
The Appeal of This Recipe: Why Penne with Asparagus and Lemon Pesto Stands Out
Before diving into the recipe, it’s worth understanding why this dish is so popular and why it fits beautifully into many diets and occasions.
- Health-conscious yet indulgent: It’s packed with nutrient-rich asparagus and wholesome olive oil-based pesto but tastes rich and satisfying.
- Vibrant and fresh flavor profile: The lemon pesto brightens the dish with citrus notes that pair wonderfully with the earthy asparagus.
- Customizable and flexible: Whether you want a vegetarian meal, add grilled chicken for protein, or toss in artichokes or prosciutto for added flair, this recipe is your canvas.
- Quick and easy: Ready in about 30 minutes, it’s ideal for busy weeknights or casual entertaining.
- Homemade freshness: Inspired by the Italian tradition of pasta fatta in casa, focusing on fresh, simple, and high-quality ingredients.
Ingredients for Penne with Asparagus and Lemon Pesto
For the Lemon Pesto:
- 2 packed cups fresh basil leaves — the aromatic heart of the pesto
- 1/2 cup fresh flat-leaf parsley (optional) — adds a bright herbal note
- 1/3 cup pine nuts or walnuts, toasted — for nuttiness and texture
- 1/2 cup freshly grated Parmesan cheese — adds umami and richness
- 2 cloves garlic, minced — for that signature garlicky kick
- Zest and juice of 1 large lemon — the essential brightening agent
- 1/2 cup extra virgin olive oil — for richness and smoothness
- Salt and freshly ground black pepper, to taste
For the Pasta and Asparagus:
- 400g (about 14 oz) penne pasta — a sturdy shape that holds the sauce well
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces — crisp and green
- 2 tablespoons olive oil — for sautéing
- Sel et poivre noir fraîchement moulu, au goût
- Optional add-ins:
- 1 cup cooked shredded chicken — for a fulfilling chicken asparagus pasta healthy option
- 1 cup marinated artichoke hearts, drained and chopped — to make it a delicious asparagus artichoke pasta
- 100g thinly sliced prosciutto, torn — for a salty, savory prosciutto asparagus pasta twist
- Fresh basil leaves and lemon wedges for garnish
How to Make Penne with Asparagus and Lemon Pesto: Step-by-Step Instructions
Step 1: Toast the Nuts and Prepare the Lemon Pesto
To get the most flavor, toast your nuts lightly in a dry skillet over medium heat until fragrant and golden. This brings out deeper nuttiness and crunch.
Once toasted and cooled, add the basil, parsley (if using), nuts, Parmesan cheese, minced garlic, lemon zest, and lemon juice into a food processor. Pulse a few times to combine.
With the processor running, slowly drizzle in the olive oil until the pesto becomes a smooth, creamy sauce. Season with salt and pepper to taste. Set aside.
Step 2: Cook the Pasta and Asparagus
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions for al dente — usually 9-11 minutes.
Three minutes before the pasta is done, add the asparagus pieces to the boiling water. This method blanches the asparagus, keeping it bright green and slightly crunchy.
Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta and asparagus together.
Step 3: Sauté Optional Ingredients (Chicken, Prosciutto, Artichokes)
If using:
- For chicken asparagus pasta healthy, quickly sauté cooked shredded chicken in a pan with olive oil until warmed through.
- For prosciutto asparagus pasta, briefly toss prosciutto slices in a dry skillet to render some fat and enhance flavor.
- For asparagus artichoke pasta, lightly sauté chopped artichokes with a bit of olive oil and garlic until warmed and fragrant.
Set aside.
Step 4: Combine Pasta, Asparagus, and Pesto
Return the drained pasta and asparagus to the pot or a large serving bowl. Add the lemon pesto and toss well to coat every piece.
If the sauce feels too thick, gradually add reserved pasta water, stirring until you reach a smooth, silky consistency that clings to the pasta.
Step 5: Add Proteins and Extras
Gently fold in cooked chicken, sautéed prosciutto, or artichokes if using. This step integrates the extra flavors and textures.
Step 6: Final Seasoning and Serving
Taste and adjust with additional salt, pepper, or lemon juice if you desire more brightness.
Serve the pasta warm, garnished with fresh basil leaves, a sprinkle of Parmesan cheese, and lemon wedges on the side.
Tips and Tricks for the Best Lemon Garlic Asparagus Pasta
- Use fresh, firm asparagus: Avoid woody stems by trimming or peeling the bottom inch or two.
- Don’t overcook: Overcooked asparagus becomes mushy and loses its vibrant green color.
- Make pesto ahead: Lemon pesto tastes even better after resting a few hours or overnight in the fridge.
- Reserve pasta water: This starchy water is magic for loosening and binding the sauce.
- Adjust lemon levels: The lemon zest and juice can be increased or decreased to match your taste preference for lemony asparagus pasta.
- Toast nuts for texture: This simple step brings out the best flavor and crunch in your pesto.
Delicious Variations: Exploring Different Takes on This Pasta
Chicken Asparagus Pasta Healthy
Adding grilled or roasted chicken breast makes this a protein-packed meal. Season the chicken simply with salt, pepper, and a bit of lemon zest to complement the pesto.
Asparagus Artichoke Pasta
The marinated artichoke hearts add a tangy, briny note that pairs beautifully with the lemony pesto and fresh asparagus. This variation adds complexity and heartiness.
Prosciutto Asparagus Pasta
Torn prosciutto adds salty, smoky richness. Toss it in just before serving to keep its texture slightly crisp. This elevates the dish into something more decadent.
Vegan or Dairy-Free Version
Omit the Parmesan and substitute with nutritional yeast for a cheesy flavor. Ensure your pesto uses nuts and olive oil only. This makes a wonderful plant-based asparagus pasta.
Gluten-Free Pasta Options
Swap penne for your favorite gluten-free pasta to keep this dish accessible to all.
The Italian Tradition: Pasta Fatta in Casa
While this recipe uses dried penne for convenience, the idea behind pasta fatta in casa—homemade pasta—is about celebrating freshness and simplicity. In Italy, pasta is often made fresh daily, with minimal ingredients but maximum flavor.
If you’re inspired, try making your own fresh pasta at home to pair with this lemon pesto sauce. Fresh pasta’s tender texture complements the bright, herbaceous sauce beautifully.
Health Benefits of Asparagus and Lemon Pesto
- Asparagus: Rich in vitamins A, C, E, and K, fiber, and antioxidants, asparagus supports digestion, skin health, and immunity.
- Lemon: High in vitamin C and antioxidants, lemon boosts immunity and aids digestion.
- Olive Oil: A heart-healthy fat, olive oil helps reduce inflammation and provides essential fatty acids.
- Nuts: Contain healthy fats, protein, and fiber, contributing to satiety and cardiovascular health.
- Basil and Parsley: Fresh herbs add vitamins and antioxidant properties, plus digestive support.
This dish offers a balance of nutrients and flavors that fit well into a wholesome diet.
Pairing Suggestions: What to Serve with Penne and Lemon Pesto
- Crisp white wines: Sauvignon Blanc, Pinot Grigio, or Vermentino highlight the lemon and herb flavors.
- Light salads: Arugula or mixed greens with a lemon vinaigrette complement the pasta.
- Garlic bread or focaccia: For a comforting side to soak up extra pesto.
- Roasted vegetables: Like cherry tomatoes, bell peppers, or zucchini to round out the meal.
Le stockage et le Réchauffage des Restes
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of water or olive oil to keep the sauce creamy. Avoid microwaving if possible to preserve texture.
Foire Aux Questions (Faq)
Q: Can I substitute another pasta shape?
A: Yes! Fusilli, farfalle, or orecchiette all work well.
Q: How can I make this dish vegan?
A: Replace Parmesan with nutritional yeast and skip cheese in the pesto.
Q: Can I prepare pesto in advance?
A: Absolutely! Store in a jar with a thin olive oil layer on top, refrigerated for up to 5 days.
Q: What nuts work best?
A: Pine nuts are traditional, but walnuts or almonds make great alternatives.
Final Thoughts: A Bright, Versatile, and Healthy Pasta Recipe
Penne with Asparagus and Lemon Pesto embodies the best of fresh, seasonal cooking. It’s quick enough for a weekday but elegant enough for guests, nourishing and balanced, bursting with bright flavors.
Whether you prefer a simple lemon garlic asparagus pasta, a protein-packed chicken asparagus pasta healthy meal, or want to experiment with artichokes or prosciutto, this recipe is adaptable to your taste.
Inspired by the tradition of pasta fatta in casa, it’s a celebration of fresh ingredients and thoughtful cooking.
Try it tonight and bring the vibrant taste of spring to your table!
French 
English 
Spanish 
Portuguese