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Linguine with Creamy Asparagus Pesto


From Pampered Chef

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Linguine with Creamy Asparagus Pesto 0 Picture


  • 1 tsp salt (optional)
  • 12 oz uncooked linguine pasta
  • 1 lb fresh asparagus spears, trimmed
  • 1/3 cup snipped fresh chives
  • 2 oz fresh Parmesan cheese
  • 1 lemon
  • 1/4 cup dry-roasted salted pistachios, shelled
  • 1/4 cup canola oil
  • 1 garlic clove, peeled
  • 1 medium avocado
  • 3/4 tsp each salt and ground black pepper
  • 1/4 tsp sugar
  • Additional ground black pepper (optional)


Servings 6


Step 1

For pasta, bring 3 quarts water to a boil in covered 4-quart pot. Cook pasta according to package directions; drain.

Meanwhile, place asparagus and enough water to cover in a microwave-safe dish. Microwave, covered, on high 7-9 minutes or until tender; drain and cool 5 minutes.

Snip chives; set aside. Grate cheese. Juice lemon to measure 1 Tbsp.

Slice tips off asparagus spears; set tips aside. Slice asparagus bottoms into 1-inch pieces. Process asparagus bottoms, lemon juice, pistachios, oil and garlic in food processor until finely chopped. Add half of the cheese, avocado, salt, pepper, and sugar; process until smooth.

Using tongs, toss pasta, pesto, chives, and asparagus tips until pasta is thoroughly coated.

Sprinkle pasta with remaining cheese and additional pepper, if desired.


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