Asparagus Pasta Primavera

Asparagus Pasta Primavera


1 person made this

About this recipe: When asparagus is in season, best to try to work it into as many dishes as possible. I grow a small patch of asparagus and decided to develop a recipe that would be easy to make and tasty. This is a lovely, light pasta dish that you'll enjoy every spring.


Serves: 6 

  • 100g butter
  • 3 tablespoons extra-virgin olive oil
  • 8 large garlic cloves, minced
  • 675g fresh asparagus
  • 150g sliced fresh button mushrooms
  • 70g chopped cooked ham
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh rosemary
  • 4 large plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 375g uncooked linguine
  • 60g grated Parmesan or Grana Padano cheese

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a large frying pan on medium-heat, melt butter along with olive oil.
  2. Add garlic, cook for about 3 minutes, stirring often.
  3. Snap off the tough ends of the asparagus and discard. Add asparagus to the frying pan, cover and cook for 1 minute.
  4. Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
  5. Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until heated through, stirring occasionally.
  6. Meanwhile, cook linguine according to packet directions till al dente; then drain and place in a large bowl. Add asparagus mixture over the pasta and toss to coat.
  7. Sprinkle with grated Parmesan or Grana Padano cheese.
  8. Serve immediately.

Make it vegetarian...

You can easily turn this into a vegetarian dish by omitting the ham from the recipe.

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