# Asparagus Pesto Penne with Basil and Toasted Almonds > Bright, spring-forward penne tossed in a vivid asparagus-basil pesto studded with toasted almonds and Parmesan. Ready in about 30 minutes, this stovetop pasta is a fresh weeknight main or a pretty dish for casual entertaining. Canonical URL: https://www.topshelf.recipes/recipes/asparagus-pesto-penne-basil-toasted-almonds ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 20, 2026 Last Updated: September 3, 2026 ## About This Recipe Bright, herbaceous, and texturally satisfying, this Asparagus Pesto Penne is built around a simple idea: celebrate spring asparagus without burying its snap under a dense sauce. The penne’s ridged tubes catch flecks of basil pesto and glossy pockets of olive oil while the blanched asparagus—left in tidy 1-inch pieces—adds a clean, green bite. Toasted almonds do the heavy lifting here, lending savory depth and crunch that offset the pesto’s creamy Parmesan and bright lemon. The end result feels lighter than a cream sauce but more substantial than a naked pasta, which makes it equally at home as a weeknight main or the star of a casual dinner party. This version plays to texture and immediacy: cooking the asparagus with the pasta shortens hands-on time and keeps the green color vivid, and pulsing the pesto coarsely keeps those toasted almond bits noticeable in every forkful. It’s forgiving to ingredient swaps—swap nuts, choose a sturdier green, or add a seared protein—and the reserved pasta water is the secret to a silky, clingable finish. Cook it when basil is at its peak and you’ll get that bright, herbaceous lift that defines spring on a plate. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 4 - Difficulty: Easy - Category: Stovetop ## Ingredients ### Cook pasta and blanch asparagus - 12 oz (dry) Penne (dry) - 1 lb Asparagus, trimmed and cut into 1-inch pieces - 1 tbsp Kosher salt ### Toast the almonds - 1/2 cup Whole almonds (to toast) ### Make the asparagus-basil pesto - 2 cups (packed) Fresh basil leaves (packed) - 2 cloves Garlic cloves - 3/4 cup Freshly grated Parmesan - 1/3 cup Extra-virgin olive oil - 1 tbsp Fresh lemon juice ## Instructions ### 1. Cook pasta and blanch asparagus Bring a large pot of water to a rolling boil and add the kosher salt. Add the penne and cook according to package directions, subtracting 2–3 minutes from the total time so the pasta is very al dente; add the asparagus pieces to the pot for the final 3 minutes of cooking. Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain pasta and asparagus together and set aside. ### 2. Toast the almonds While the pasta cooks, heat a dry skillet over medium heat and add the almonds in a single layer. Toast, stirring or shaking the pan frequently, until the almonds are fragrant and lightly golden, 3–5 minutes; remove immediately to a plate (reserve 1–2 tablespoons whole for garnish) and let cool. ### 3. Make the asparagus-basil pesto In a food processor, combine the toasted almonds (except the reserved garnish), basil leaves, garlic, grated Parmesan, olive oil, and lemon juice. Pulse until the mixture becomes a coarse, spreadable pesto, scraping down the sides as needed; if it’s too thick, blend in 1–2 tablespoons of the reserved pasta water to loosen. Taste and adjust salt (you used salt in the pasta water) or lemon for brightness. ### 4. Toss pasta with pesto and asparagus Return the drained pasta and asparagus to the warm pot or a large skillet over low heat and add most of the pesto (reserve a little for serving). Add 2–4 tablespoons of the reserved pasta water and toss vigorously until the sauce clings to the pasta and everything is evenly coated; add more water if needed to reach a silky consistency. ### 5. Finish and adjust seasoning Taste and adjust seasoning—if it needs more bite, add a squeeze more lemon; if it needs richness, stir in another tablespoon of Parmesan. Heat gently for 1 minute to marry flavors, but avoid cooking aggressively so the basil stays bright. ### 6. Serve with toasted almonds and extra Parmesan Divide the pasta among 4 bowls (about 1½ cups/350g per serving). Sprinkle each portion with the reserved toasted almonds and an extra grating of Parmesan; serve immediately. ## Nutrition Estimated nutrition per serving (about 1½ cups (350g)): - Calories: 371 kcal - Protein: 12.2 g - Carbohydrates: 11.5 g - Fat: 32.6 g - Saturated Fat: 6.2 g - Trans Fat: 0.2 g - Fiber: 4.8 g - Sugar: 3 g - Added Sugars: 0 g - Cholesterol: 16 mg - Sodium: 2076 mg - Potassium: 431 mg - Calcium: 263 mg - Iron: 3.7 mg - Vitamin D: 0 mcg ## Tips ### Toast almonds evenly Use a dry skillet and keep the almonds moving; remove them as soon as they smell nutty because carryover heat will continue to brown them. ### Time the blanching Add asparagus for the last 3 minutes so it’s tender-crisp—overcooking makes it limp and dulls the color and flavor. ### Reserve starchy water Start with 2–4 tablespoons of pasta water when tossing, then add more as needed to create an emulsion that makes the pesto cling to the penne. ### Pulse for texture Pulse the food processor so the pesto stays slightly coarse; small almond pieces give contrast and make the sauce more interesting than a fully smooth puree. ### Protect basil’s brightness Don’t heat the pesto aggressively; finish the pasta and pesto over low heat for a minute to marry flavors but preserve the basil’s fresh aroma. ## Variations and Substitutions ### Make it vegan Replace Parmesan with 2–3 tablespoons of nutritional yeast and use an extra tablespoon of almonds or a mix of almonds and cashews for richness; check seasoning and lemon to balance. ### Add green asparagus pesto Reserve 4–6 asparagus tips before tossing and puree them with the basil and other pesto ingredients for a lighter-green pesto with extra asparagus flavor. ### Swap the nuts Try toasted walnuts or toasted pistachios for a different flavor profile—walnuts add warmth while pistachios give a savory-sweet lift that pairs well with lemon. ### Protein boost Toss in sliced grilled chicken or quick-sauteed shrimp at the end for a heartier main; add the protein just long enough to warm through so you don’t overcook it. ## Notes This asparagus pesto gives a seasonal twist on classic pesto—bright, slightly grassy asparagus and basil make a silky sauce when blended with toasted almonds and Parmesan. It’s great for weeknights and also scales nicely for a springtime dinner with guests. ### Storage and Make-Ahead Leftovers keep well in an airtight container in the refrigerator for 2–3 days; the pasta will absorb sauce and the basil may darken slightly. To refresh, loosen with a splash of water or olive oil and warm gently in a skillet over low heat or briefly in the microwave, finishing with a squeeze of lemon. You can freeze the pesto (without pasta) in ice cube trays for up to 3 months and stir thawed cubes into freshly cooked pasta. ### Serving Suggestions Serve alongside a crisp green salad—think frisée or arugula with shaved fennel, lemon vinaigrette, and a few olives—to echo the dish’s brightness. Offer thick slices of crusty bread or grilled sourdough to sop up any remaining sauce, and pair with a chilled Sauvignon Blanc or Vermentino to complement the basil and lemon notes. ## Frequently Asked Questions ### Can I include asparagus in the pesto? Yes—steam or blanch a few asparagus spears and add them to the food processor with the basil for a greener pesto, but keep some blanched pieces whole for texture when you toss the pasta. ### Why is the pesto grainy or oily sometimes? If the processor runs too long the mixture can separate and become oily; pulse to a coarse texture and add pasta water slowly to emulsify, which gives a silkier sauce without excess oil. ### How do I keep the basil from turning brown? Use cold basil and avoid overheating the pesto; if you make the pesto ahead, store it airtight with a thin film of oil on top or refrigerate up to 24 hours for best color. ### Can I use a blender instead of a food processor? Yes, but work in short pulses and don’t over-blend—blenders tend to puree more smoothly, so stop early and add extra nuts if you want the coarser texture this recipe benefits from. ### What if I don’t have almonds? Toasted walnuts or pine nuts make great substitutes; adjust the toasting time and taste for bitterness—walnuts can be stronger, so start with a little less and add more to taste. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)