Asparagus Pasta Primavera

    25 minutes

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


    British Columbia, Canada
    1 person made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (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