5 from 94 votes
Asparagus pasta with walnuts recipe from Marche, Central Italy
Asparagus pasta with walnuts from the Marche region combines tender green asparagus, toasted walnuts, butter, olive oil, garlic, fresh parsley, and pecorino romano cheese with spaghetti to create a dish balancing fresh vegetable flavors with crunchy, nutty textures. Par-boiling stalks and spears separately ensures even texture, while frying with garlic and parsley in butter and oil enriches the flavor. The walnuts add pleasant crunch and depth to the pasta, making it a satisfying choice for a vegetable-focused meal.
Prep Time
15 mins
Cook Time
25 mins
Servings:
4
Calories:
585 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 320 g spaghetti 11oz
- 500 g asparagus or wild asparagus, fresh green, 1lb
- 60 g walnuts chopped or crushed into pieces, shelled, 2oz
- 30 g butter 1oz
- 2 tablespoon extra virgin olive oil
- 1-2 garlic peeled and crushed, cloves
- 1 handful parsley chopped, fresh
- 50 g pecorino romano grated, or vegetarian parmesan, 1.7oz
- salt for asparagus, pasta and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients
- Wash the asparagus and break off the harder stalk ends. If you bend asparagus, they will break in the right place naturally. Cut the very end of the stalks off. Par-boil the spears in salted water for just a minute. Remove from the water and then par-boil the stalks for 3-4 minutes. Keep the water to cook the pasta in and cut the asparagus (spears and stalks) into small pieces.
- Crush or chop the shelled walnuts into small pieces. Peel and crush the garlic cloves. Wash and chop the parsley.
Cup of Yum
Cook and serve
- Heat the butter in a pan with 2 tablespoons of oil and brown the garlic cloves. Add a little chopped parsley. After a couple of minutes, add the asparagus (tips and stalks) and fry them on a low heat for another 5 minutes.
- Add the chopped walnuts to the pan, remove the garlic, season with salt and a pinch of freshly ground black pepper. Then sauté over a low heat for the last 2 minutes. You can use a fork to crush the asparagus stems slightly to make the sauce a little creamy.
- Cook the spaghetti al dente in the water used to par-boil the asparagus, save a little of the cooking water and drain the pasta. Add the drained pasta with a little cooking water to the asparagus and walnuts. Add 2 heaped tablespoons of grated cheese, mix well over a low heat until the sauce becomes creamy.
- Serve immediately with more chopped parsley and more grated cheese if required.
Notes
- Leftover asparagus pasta keeps well sealed in the refrigerator for 1-2 days.
- To reuse leftovers, fry the pasta mixture with a little oil and butter, then add beaten eggs to make a frittata, cooking until browned on both sides.
Nutrition Information
Calories
585kcal
(29%)
Carbohydrates
67g
(22%)
Protein
20g
(40%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
29mg
(10%)
Sodium
207mg
(9%)
Potassium
518mg
(11%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1272IU
(25%)
Vitamin C
9mg
(10%)
Calcium
199mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 585
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 207mg | 9% |
| Potassium | 518mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.