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Pasta Tagliatelle with Asparagus & Pesto


Treat yourself and the family with this delicious Pasta Tagliatelle with Broad Beans, Asparagus, and Homemade Pesto recipe, plus discover many other easy recipes.


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Tagliatelle Pasta with Broad Beans, Asparagus, and Homemade Pesto

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 3.5 oz pine nuts
  • 1 clove garlic peeled and crushed
  • 1 large bunch basil chopped
  • 4 tbsp olive oil extra virgin
  • 3.5 oz Parmesan cheese grated
  • salt and pepper
  • 5.3 oz asparagus tough ends removed
  • 7 oz broad beans podded (approx. 14 oz unpodded)
  • 14 oz Tagliatelle pasta


  • To make the pesto, smash the pine nuts, garlic and basil in a pestle and mortar, then add the oil and Parmesan, season with salt and pepper, and set aside. OR blend in a food processor.
  • Cut the tips off the asparagus and slice the rest.
  • In a medium sized pan of boiling salted water blanch the broad beans and asparagus for 2 minutes, then drain and refresh under cold running water. Squeeze the beans out of their shells and set aside with the asparagus.
  • In a large pan of salted boiling water, cook the pasta to the packet's instructions. At the last minute add the asparagus and broad beans, then drain and place in a large bowl.
  • Mix in the pesto and divide between 4 warm bowls and serve.

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