Pasta with Pesto, Asparagus, and Artichoke Recipe

Adapted from



For the Pesto:

  • 1/4 cup whole almonds, toasted
  • 2 cloves garlic, crushed
  • 2 cups packed fresh basil leaves, about 2 large bunches
  • 1/2 cup packed fresh parsley leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup olive oil

For the Pasta:

  • 1 pound asparagus, tough ends removed
  • 1 pound dried linguine or fettuccine
  • 1 (13.75oz) can artichoke hearts, drained
  • Freshly grated Parmesan cheese, for serving (optional)


For the Pesto:

  1. Place the almonds in the bowl of a food processor fitted with the blade attachment and process until finely ground. Add garlic, basil, parsley, salt, and pepper; process until puréed, scrape down sides of bowl with rubber spatula.
  2. With the processor running, slowly add the oil in a thin stream until incorporated. Taste and add more salt if necessary.

For the Pasta:

  1. Bring a large pot of heavily salted water to a boil over high heat.
  2. Meanwhile, using a vegetable peeler, shave each asparagus spear lengthwise into thin strips. Once you  get to the tip, stop and place that into the pile with the shavings.
  3. Cook pasta in the boiling water according to package instructions. When pasta only has about a minute left, add asparagus. Cook one minute more, reserve about 1 cup of the pasta water, then drain.
  4. Return pot to stove over low heat. Add pesto, artichoke hearts, pasta-asparagus mixture, and half of the pasta water. Toss with tongs until pasta is coated in pesto and add more pasta water if it seems too dry. Season with salt as needed and toss again. Serve with Parmesan if desired.