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Creamy Asparagus Pasta Recipe with Parmesan and Crunchy Pine Nuts

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A quick and easy creamy asparagus pasta featuring fresh asparagus, Parmesan cheese, and toasted pine nuts for a perfect balance of creaminess and crunch.

Ingredients

Scale
  • 1 bunch asparagus (about 1 pound or 450 grams), trimmed and cut into 2-inch pieces
  • 12 ounces (340 grams) pasta (linguine, fettuccine, or penne)
  • 1 cup (100 grams) freshly grated Parmesan cheese
  • ½ cup (70 grams) pine nuts, toasted
  • ¾ cup (180 ml) heavy cream
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Trim about 1 inch from the tough ends of asparagus and cut stalks into 2-inch pieces. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (9–11 minutes). Reserve 1 cup (240 ml) pasta water before draining.
  3. While pasta cooks, heat a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant (3–5 minutes). Transfer to a bowl and set aside.
  4. In a large skillet, warm olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add asparagus and sauté for 4–5 minutes until tender but still crisp.
  5. Lower heat to medium-low. Pour in heavy cream and stir to combine with asparagus and garlic. Let simmer gently for 3–4 minutes, stirring occasionally. Avoid boiling.
  6. Stir in grated Parmesan until melted and smooth. Add cooked pasta to skillet and toss gently to coat. Add reserved pasta water a few tablespoons at a time if sauce is too thick.
  7. Add lemon zest, salt, and black pepper to taste. Sprinkle red pepper flakes if desired. Toss to combine.
  8. Plate the pasta and sprinkle toasted pine nuts on top. Drizzle extra olive oil if desired and serve immediately.

Notes

Toast pine nuts carefully to avoid burning. Use freshly grated Parmesan for best melting and flavor. Add reserved pasta water gradually to adjust sauce consistency. Avoid boiling cream to prevent curdling. Reheat leftovers gently with added cream or water and toast fresh pine nuts before serving.

Nutrition

Keywords: asparagus pasta, creamy pasta, Parmesan pasta, pine nuts, easy pasta recipe, spring pasta, vegetarian pasta

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