Asparagus & Pistachio Pesto with Fusilloni Recipe: A Fresh and Easy Springtime Pasta
Published on April 10th, 2025
Intermediate
Looking for a vibrant, seasonal pasta dish that’s both easy to make and packed with flavour? Our Asparagus & Pistachio Pesto with Fusilloni recipe is a fresh twist on traditional pesto, perfect for a light midweek meal or an impressive springtime dinner. Bursting with the bright green goodness of asparagus, zesty lemon, and crunchy pistachios, this dish is a celebration of seasonal ingredients.
Why You’ll Love This Asparagus & Pistachio Pesto with Fusilloni Recipe
This recipe offers a delightful change from the classic basil pesto, introducing in-season asparagus and fragrant dill for a unique and refreshing flavour. The chunky texture of Italian Fusilloni pasta is perfect for holding the creamy pesto, while asparagus tips add a lovely tender bite.
Whether you’re cooking for two or preparing a quick and healthy dinner after a long day, this Asparagus & Pistachio Pesto with Fusilloni recipe will become a new favourite.
Ingredients (Serves 8)
- 230g asparagus, woody stems removed
- 200g Italian Fusilloni pasta
- 25g pistachio kernels
- 50g pecorino cheese, finely grated (plus extra to serve if desired)
- 1 small garlic clove, crushed
- Half a 20g pack of fresh dill, leaves only
- 50ml extra virgin olive oil
- Juice of half a lemon
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Blanch the asparagus for about 3 minutes until just tender. Remove them with tongs and transfer to a colander. Rinse immediately under cold running water to halt the cooking process and preserve the vibrant green colour. Once cooled, drain and place on a chopping board.
- In the same pot of asparagus-infused water, cook the Fusilloni pasta according to the package instructions until al dente.
- Slice off the asparagus tips and set them aside. Roughly chop the asparagus stems and place them into a food processor. Add the pistachio kernels, grated pecorino, crushed garlic, dill, extra virgin olive oil, and lemon juice. Season with salt and pepper. Blend until the mixture forms a coarse pesto.
- Drain the cooked Fusilloni and mix it with the freshly prepared asparagus and pistachio pesto. Add the reserved asparagus tips and toss gently to combine. Serve in warm bowls with an optional extra sprinkling of pecorino.
Final Thoughts
Fusilloni, the larger cousin of fusilli, is ideal for pesto dishes. Its twists and grooves hold onto every bit of the creamy asparagus and pistachio sauce, ensuring flavour in every bite. Plus, its hearty texture adds substance, making this dish satisfying and comforting.
The Asparagus & Pistachio Pesto with Fusilloni recipe is all about simple ingredients and bold flavour. It’s perfect for spring when asparagus is at its peak. With minimal prep and maximum taste, it’s a dish you’ll keep returning to. Ideal for vegetarians and easy to customise, this recipe delivers both elegance and ease.
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