Pasta with roasted asparagus and almond pesto

Pasta with roasted asparagus and almond pesto


  • 3/4 tsp kosher salt, divided
  • 1/2 lb (about 15 spears) asparagus, trimmed
  • 2 cups grape tomatoes
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 cup sliced almonds
  • 1/4 cup fresh basil leaves
  • 2 tbsp finely grated parmesan cheese
  • 1 lb dried linguine
  • pepper


Position racks in the upper and lower thirds of the oven and heat the oven to 425°F (220°C).

Bring a large pot of salted water to a boil over high heat.
Arrange the asparagus in a single layer on half of a large, rimmed baking sheet. Arrange the tomatoes on the other half of the sheet.
Drizzle both with 1 tbsp of olive oil and season with 1/4 tsp of salt. Toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus is bright green – about 20 minutes.
While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally for 10 to 12 minutes. Reserve 1 tsp of the almonds for garnish and put the remaining almonds in a food processor or blender.

Remove the tips from the asparagus and set aside. Put the rest of the asparagus (the stems), the basil, cheese, 1/2 tsp of salt and the remaining 3 tbsp of olive oil into the blender. Pulse until a coarse paste form. Season to taste with salt and pepper, and transfer to a large serving bowl.
Boil and drain the pasta and reserve 1/2 cup of the cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some of the reserved cooking water to loosen the pesto to a saucy consistency.

Makes 6 servings

Nutrition facts

Per serving

  • Calories: 436
  • Fat: 15 grams
  • Carbohydrates: 62 grams
  • Fibre: 5 grams
  • Protein: 14 grams