Asparagus Pasta Primavera

Asparagus Pasta Primavera


1 person made this

I grow a small patch of asparagus and decided to develop a recipe that would be easy to make and tasty.

Unclebill British Columbia, Canada

Serves: 6 

  • 6 Tbsp (120g) butter
  • 3 Tbsp (60ml) extra virgin olive oil
  • 8 large garlic cloves, minced
  • 675g fresh asparagus
  • 1 1/2 cups sliced fresh button mushrooms
  • 1/2 cup chopped, fully cooked ham
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh oregano
  • 2 Tbsp. chopped fresh rosemary
  • 4 large plum tomatoes, chopped
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 375g uncooked linguine
  • 1/2 cup (60g) grated Parmesan cheese or Padano cheese

Preparation: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 portion 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 package 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 padano cheese.
  8. Serve immediately.

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Reviews (1)


We really enjoyed this pasta dish! I made a few minor adjustments (only used 3 Tbls. butter; and just kind of added the herbs by sight, not really measuring). I also chose to use penne pasta, rather than the linguine, but you could really use any pasta that you like. My Italian husband gave this 5 stars, which he doesn't do very often. This is going on the "do again" list. - 14 May 2013

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