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Fresh Lemon Asparagus Pasta Recipe Easy Homemade with Toasted Pine Nuts

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A bright and fresh pasta dish featuring tender asparagus, zesty lemon, and crunchy toasted pine nuts, perfect for a quick and light meal.

Ingredients

Scale
  • 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed and cut into 1-2 inch pieces
  • 12 oz (340 g) linguine or spaghetti pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 large fresh lemons, zested and juiced
  • 1/3 cup (45 g) toasted pine nuts
  • 1/2 cup (50 g) grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • A handful of fresh basil or parsley, chopped (for garnish)

Instructions

  1. Rinse and trim the tough ends off the asparagus, then chop into 1-2 inch pieces. Set aside.
  2. Bring a large pot of salted water to a boil. Add 12 oz linguine or spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about 1 cup (240 ml) of pasta cooking water before draining.
  3. While pasta cooks, heat a dry skillet over medium heat. Add 1/3 cup pine nuts and toast, stirring frequently, until golden brown and fragrant (about 3-4 minutes). Remove from heat and transfer to a small bowl to cool.
  4. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped asparagus and cook for 4-5 minutes until tender but still crisp. Season with salt and pepper.
  5. Stir in the zest and juice of 2 large lemons. Toss well to coat the asparagus.
  6. Add drained pasta to the skillet with asparagus and lemon. Toss to combine, adding reserved pasta water a little at a time until you get a silky, light sauce that clings to the noodles (start with 1/4 cup / 60 ml and add more if needed).
  7. Stir in toasted pine nuts and 1/2 cup freshly grated Parmesan cheese. Toss gently to mix all ingredients. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
  8. Sprinkle chopped fresh basil or parsley on top before serving.

Notes

Toast pine nuts carefully over medium heat to avoid burning. Use reserved pasta water to create a silky sauce. Avoid overcooking garlic to prevent bitterness. For gluten-free, use chickpea or lentil pasta. For dairy-free, omit Parmesan or use plant-based cheese.

Nutrition

Keywords: lemon asparagus pasta, toasted pine nuts, easy pasta recipe, spring pasta, quick dinner, fresh pasta dish

Find it online: https://pokirecipes.com/fresh-lemon-asparagus-pasta-recipe-easy-homemade-with-toasted-pine-nuts/