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A low light green bowl with asparagus pasta and a black fork on a light pink tile background. Two more bowls, a little bowl with toasted pine nuts, and a glass of water with a lemon slice in the background.

Light Asparagus Pasta with Fresh Basil

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Pasta
  • Method: Cooking
  • Cuisine: Italian
  • Diet: Gluten Free


Delicious easy to make pasta for spring and summer. Made with fresh asparagus and lots of herbs.


  • ¼ cup raw pine nuts
  • 1 tbsp avocado oil (or another cooking oil)
  • 1 small yellow onion, finely chopped (or 2 small shallots)
  • ¼ tsp sea salt
  • 3-4 cloves garlic, finely sliced
  • 20 asparagus spears, wooden ends removed, chopped into bite-sized pieces
  • ¼ cup dry white wine (or broth)
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • ½ tsp dried parsley (or 1 tsp fresh, chopped)
  • ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
  • ¼ - ½ tsp red pepper flakes (optional)
  • 250g brown rice pasta (or pasta of your choice)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh basil, chopped
  • ½ cup grated Pecorino cheese, divided*
  • Black pepper to taste

Optional add-ins: frozen peas, cherry tomatoes, protein (tofu, fish, seafood, chicken, etc.)


  1. Start by toasting the pine nuts. Heat a medium pan over medium-high heat. Add the pine nuts and toast tossing frequently for a few minutes until they’re evenly golden brown. Take off heat and set aside until ready to serve.
  2. In a large pan, heat up the avocado oil over medium-high heat. Add the chopped yellow onion and the sea salt, and sautee for about 5 minutes on medium until translucent. 
  3. Add the garlic and cook for another 1-2 minutes.
  4. Add the chopped asparagus, toss, and slowly pour in the wine. 
  5. Add the dried oregano, parsley, and rosemary. Add the red pepper flakes if using.
  6. Cover and cook for about 10 minutes on medium-low heat, stirring occasionally. 
  7. While that’s cooking, cook the pasta according to package instructions. Save ½ cup of the starchy cooking water.
  8. When the asparagus is dark green and tender but not mushy, squeeze in the lemon juice, add the basil, and the pasta. Sprinkle in ¼ of the pecorino cheese. Toss everything together and season with more sea salt and black pepper if desired.
  9. Serve dusted with more Pecorino cheese and sprinkled with the toasted pine nuts.


Store in an airtight container in the fridge for up to 3 days.

*Cheese substitute: 1:1 vegan cheese or 2 tbsp nutritional yeast

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. 

Keywords: asparagus, pasta, basil, summer