Pasta with Asparagus and Pine Nuts

Lemon and dill provide sparkle in this fresh, light dish perfect for the plentiful asparagus season, and garlic adds healthful benefits.

You can throw this recipe together very quickly, giving you more time to enjoy the spring weather. Fast, tasty and appealing!

1/2 cup pine nuts
3 tablespoons extra-virgin olive oil
1 garlic clove, finely minced
1/2 pound thin asparagus, cut diagonally into 1-inch pieces
1 pound pasta (this recipe recommends farfalle, but use any type you fancy)
2 tablespoons minced fresh dill
Zest and juice of one fresh lemon
Salt and freshly-ground black pepper

1. Lightly toast the pine nuts in a dry skillet over medium heat until golden brown, about 1 to 2 minutes. Transfer the nuts to a small bowl and set aside.

2. Reheat the skillet with 1 tablespoon of the olive oil over medium heat. Add the garlic and asparagus, and cook until the asparagus is slightly tender, about 4 to 5 minutes.

3. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place it in a large serving bowl with the asparagus and pine nuts.

4. Add the remaining olive oil, the dill, lemon zest, and lemon juice. Season with salt and pepper to taste and toss gently to combine. Serve immediately.

Serves 4.

Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000). Copyright (c) 2000 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000).


Cynthia B.
cynthia AWAY b.2 years ago

I think this would be fine with walnuts or almonds for those that don't like pine nuts or the price of them

Cynthia B.
cynthia AWAY b.2 years ago

I'm making this for dinner tomorrow-sounds so yummy

Linda Wallace
Linda W.2 years ago

Thank you.

Nils Anders Lunde
PlsNoMessage se3 years ago


Duane B.
.3 years ago

Thank you for sharing.

Heidi Aubrey
Heidi Aubrey3 years ago

This looks very tasty. Asparagus is now at its prime of the year.

Winn Adams
Winn Adams3 years ago


Nona E.
Nona E.3 years ago

This sounds delicious! And it looks easy to decrease recipe if cooking for one or two. Thanks.

Elena T.
Elena Poensgen3 years ago

Thank you :)

Sue H.
Sue H.4 years ago

I'm not a pine nut fan, but I'd sure try this recipe without them. Thanks.