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Spring Veggie Pasta with Herb Pesto

This bright and fresh pasta celebrates the best of spring. Asparagus and mushrooms are coated in a tangy green sauce made from whatever fresh herbs you have!
Print Recipe
Total Time:20 mins


For the Pesto

  • 1 cup whatever fresh herbs you have (I used basil, parsley, dill, mint)
  • 3 cloves garlic
  • 1/2 cup walnuts (or pine nuts, or whatever you like)
  • 1/2 cup parmesan
  • 2 tsp lemon juice
  • About 1 cup olive oil
  • Salt & pepper (to taste)

For the Pasta

  • 1 pkg. noodles of choice (I suggest penne)
  • 1 onion diced
  • 1 cup mushrooms diced
  • 2 cups asparagus chopped small
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Boil water and cook your noodles according to package instructions — but stop cooking and drain just before they are fully cooked. MAKE SURE TO SAVE AT LEAST A CUP OF PASTA WATER.
  • In a food processor, combine all the ingredients for the pesto except the olive oil. Put on the lid, but remove the insert, and slowly stream in olive oil while you pulse the mixture until you get the desired consistency, like a thick sauce.
  • In a saucepan over medium heat, add the olive oil and onion and cook until soft and fragrant, about 3-4 minutes. Add the asparagus and cook another 2 minutes. Add the mushrooms and cook another 2 minutes.
  • Lower heat to low. Add in the drained pasta and pesto and stir to combine. Splash in a little pasta water until you get a creamy consistency you like.
  • I like to serve with more fresh grated Parmesan on the side, and more fresh herbs!
Course: Main Course, Pasta
Keyword: 30 minute meal, asparagus, easy dinner, easy recipe, herbs, lighter pasta, mushrooms, pasta, quick and easy recipe, quick dinner, vegetarian, veggies
Servings: 6