August 11, 2012

Asparagus and Lemon Pasta Recipe

I love this dish. Jerome and I made it on a week night when we didn't know what to have for dinner. It is really easy dish with a nice hit of lemon and freshness from the basil and asparagus. If you love asparagus and lemon you will definitely enjoy this. Jerome and I quickly wrote down the recipe to ensure we could have it 1000 times more. Play around with the flavours, add more garlic and lemon if needed. You must serve it with fresh lemon wedges and a good spoonful of our vegan parmesan to add cheesiness and creaminess. Enjoy!

  serves 2

Pasta Ingredients:  
   300g pasta of choice
   250g fresh asparagus
   5 tablespoons lemon juice
   lemon rind of one lemon
   1/4 cup pine nuts
   1 cup fresh basil leaves
   3 cloves garlic
   1 tablespoon plus 1 teaspoon olive oil
   1 cup tightly packed rocket (Arugula
   1/4 cup pasta water
   lemon wedges to serve
   salt and freshly cracked black pepper


    vegan parmesan to serve

  1. Make the vegan parmesan - Add all ingredients to a food processor and process until a smooth powder has formed. Set aside.
  2. Prepare the asparagus by snapping off and discarding the woody ends of asparagus.
  3. Snap off the asparagus tips off and set aside.
  4. With the remaining part of the asparagus, (the middle section), cut in half and steam until tender for a couple of minutes over boiling water. Take off heat once tender.
  5. In a pan, sauté asparagus tips and garlic in one teaspoon of olive oil until asparagus tips are slightly tender and garlic is fragrant. Spoon the garlic and the asparagus tips into a bowl.
  6. In the same pan toast the pine nuts for a couple of minutes. Set aside.
  7. In a food processor, process steamed asparagus middles, 1 tablespoon olive oil, basil leaves and the lemon juice until smooth. Season with salt and pepper and add more lemon if desired. Set aside.
  8. Cook pasta according to packet instructions. Take ¼ cup of boiling pasta water and set it aside before draining.
  9. In a large bowl, add the asparagus tips and garlic, toasted pine nuts, lemon rind, rocket, asparagus cream and the pasta water. Stir together until combined.
  10. Add drained pasta to the bowl. Toss to combine.
  11. Serve with lemon wedges, salt and pepper and a good spoonful of vegan parmesan.

  • Make sure you add a nice spoonful of parmesan to your bowl before eating... it adds a delicious flavour!
  • For a lower fat version, use spray oil instead of olive oil when sautéing asparagus tips and garlic.
  • This is a really nice, fresh tasting dish. You need to season it to your liking... If it is too simple in flavour, add more garlic, basil and lemon.
  • Cracked fresh black pepper really adds a nice flavour.
  • Don't forget to save 1/4 cup of the cooking water. 


  1. Hi would you recommend serving this with a penne or short pasta cold, for a pasta salad? Thanks!

  2. This looks delicious! Do you think this would do well with a short pasta, penne etc, and served cold as a pasta salad? Thanks!

    1. Hi Jeni,
      I think you could use any pasta you wanted and I think it would do ok cold. Maybe leave the rocket out until just before serving so it doesn't go mushy. Take lots of lemon wedges to garnish for extra moisture when eating. Thanks :)

  3. Thank you so much for posting these recipes! Do you think the sparragos cream can be done ahead if time and kept refrigerated for later use?
    I like to make my meals for the week, and I'm just wondering if the flavors will change if prepared ahead of time vs eating it right away.

    1. Hi there! Thanks for your comment. I probably wouldn't prepare this more than a few hours before serving. This is a really fresh dish and tastes best when prepared to be served immediately. My pleasure for posting the recipes. There will be lots more to come :) thank you.

  4. Hi Madison,
    I live in the US, and am happy to convert the measurements and cooking temperature in your recipes. I see in this recipe something called "rocket". Do you happen to know what it might be called over here? If not, could you describe what it is?
    I've tried a few of your recipes since finding your website recently, and love them all.

    1. Hi Cheryl,

      Rocket is also known as Arugula... if that is what you call it over there? It is a type of salad leaf with a kind of peppery taste :)

      Thanks for trying our recipes and for commenting.

      Take care!

  5. Thank you so much! I see you edited to include it in the recipe, how gracious :) You can imagine the results I got when I tried an internet search for rocket. LOL!
    Thanks again!

    1. My pleasure Cheryl! Thanks for asking me because now I will include the alternative name in all of my recipes :)