Asparagus Pasta Primavera
Prep time: 
Cook time: 
Spring recipe highlighting fresh asparagus tossed with pasta in a light tomato cream sauce.
  • 1 pound/500g pasta, any shape
  • 2 pounds/1kg fresh asparagus
  • 3 cups cherry tomatoes or 4 medium tomatoes
  • 4 cups fresh, baby spinach leaves
  • 1 red onion, sliced
  • 3 cloves garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • ¼ cup chopped herbs of choice, basil, parsley, mint
  • ¼ cup heavy cream (optional)
  • ¼ cup Parmesan cheese
  • salt and pepper
  • 1 cup pasta water from boiling the pasta
  1. Start by boiling some water in a big pot to blanch the asparagus.
  2. If you want to just sauté the asparagus instead, then skip the blanching step.
  3. When the water is boiling, add a teaspoon of salt, and add the asparagus.
  4. Simmer for no more than 5-7 minutes.
  5. Remove from the boiling water onto a bowl of cold water to stop cooking.
  6. Cool down the asparagus.
  7. Chop the asparagus in medium bite size pieces.
  8. In a large sauté pan, heat the olive oil and add the garlic.
  9. Let cook for a minute and then add the cherry tomatoes, or chopped whole tomatoes.
  10. Let the cherry tomatoes cook and pop and release their juice.
  11. Season with salt and pepper.
  12. Cook the pasta according to the package directions, pulling them off one minutes shy of being done.
  13. Drain the pasta reserving a cup of pasta water.
  14. Add the coked pasta to the tomato sauce in the pan.
  15. Toss around and add a bit of water if needed.
  16. Add the asparagus, the spinach, herbs and heavy cream, if using.
  17. Toss until the pasta is cooked and coated with the light sauce.
  18. Add as much pasta water is needed to loosen the pasta.
  19. Sprinkle with Parmesan cheese and toss through and serve.
Recipe by Coffee and Crumpets at