Description
Asparagus Pasta with Walnuts is a simple yet elegant recipe from Italy’s Marche region, celebrating spring’s freshest asparagus paired with crunchy walnuts and tossed with tender pasta. Lightly dressed with olive oil and Parmesan, this rustic dish is quick, healthy, and bursting with earthy, nutty flavor. Keywords: asparagus pasta, Marche cuisine, pasta with walnuts, spring pasta recipes.
Ingredients
Units
Scale
- 12 oz tagliatelle or fettuccine pasta
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Zest of 1 lemon
- Salt and pepper, to taste
- 1/2 cup pasta water (reserved)
Instructions
- Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Remove asparagus with a slotted spoon and set aside.
- In the same pot, cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.
- Add walnuts and sauté for 2 minutes until lightly toasted.
- Add the asparagus to the skillet and toss to combine.
- Add the drained pasta to the skillet along with reserved pasta water, Parmesan cheese, and lemon zest. Toss everything together until the sauce lightly coats the pasta.
- Season with salt and pepper to taste.
- Serve immediately, topped with extra Parmesan if desired.
Notes
- Lightly toast walnuts beforehand for an even richer flavor.
- For a creamier version, stir in a spoonful of mascarpone or ricotta at the end.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- This dish pairs beautifully with a crisp white wine from Marche, like Verdicchio.
Nutrition
- Calories: 440
- Sugar: 3g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
