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Asparagus Pesto Pasta Salad (Vegan)

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“From a blog. Fresh, vegan pasta and veggie dish. (Serving size is just a guess...)”

Ingredients Nutrition


  1. Snap off the tough ends of the asparagus. Bring a large pot of water to a boil, and add the asparagus spears.
  2. Cook until just tender, about 4 minutes.
  3. Without emptying the water from the pot, lift out the asparagus spears and set aside to cool slightly.
  4. Bring the water back to a boil.
  5. Add salt, if needed, and add pasta.
  6. Cook until the pasta is al dente.
  7. Reserve 1 cup of pasta cooking water, and drain and rinse the pasta with cool water.
  8. Put into a serving bowl.
  9. Trim off the top 3 or 4 inches of the asparagus spears, and put the tips into the bowl with the pasta.
  10. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.
  11. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, and the asparagus pieces (not the tips!) along with 4-6 tablespoons of the reserved pasta water. (Start with 4 tablespoons water and add more as needed.) Puree until smooth.
  12. Toss the pasta and asparagus tips with the pesto, and season with salt and pepper to taste.
  13. Sprinkle with the remaining pine nuts or nutritional yeast, and serve warm or refrigerate until ready to serve.

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