Creamy Asparagus Pesto Pasta

Photo: Creamy Asparagus Pesto Pasta
This decadent pasta makes a great meal for special occasions and is packed full of nutrients.
4-6 Servings

Asparagus Pesto

  • 1¼ cups fresh asparagus, finely chopped
  • 3 cloves garlic
  • ⅓ cup grated raw cheese (or Parmesan cheese)
  • ½ cup extra virgin olive oil
  • 2 teaspoons aged balsamic vinegar
  • 1 teaspoon lemon juice
  • Salt and pepper


  • 4 ounces penne pasta
  • 2 Tablespoons garbanzo flour
  • 2 Tablespoons olive oil
  • 2 cups half and half, or unsweetened soy milk
  • 1 cup fresh sweet basil leaves
  • ½ cup thinly sliced tomatoes, seeds removed
  • Grated parmesan cheese (or soy cheese equivalent)
  1. Place all Asparagus Pesto ingredients in a food processor and process until mixture becomes slightly creamy. If mixture sticks to the sides of the bowl stop the processor and scrape the sides with a spatula. Season with salt and pepper if desired. Set aside.
  2. Cook pasta according to package directions. Drain and rinse. Set aside.
  3. Heat a large sauté pan to medium-high heat.
  4. Carefully add flour and oil, mixing well to form a thin paste.
  5. Stir mixture constantly for 2-3 minutes or until paste smells toasty. Reduce heat to medium.
  6. Slowly whisk in half and half and cook for 1-2 minutes or until sauce begins to thicken slightly.
  7. Remove from heat and stir in prepared pesto and basil leaves.
  8. Carefully add pasta to the sauce and toss. Transfer to a serving platter.
  9. Garnish with tomatoes and cheese. Enjoy!