Reginette with white asparagus pesto

Name: Reginette with white asparagus pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Reginette pasta 12.4 oz; White asparagus 10.5 oz; Parmigiano Reggiano PDO cheese grated 2.8 oz; Pecorino cheese grated 0.7 oz; Fine salt to taste; Black pepper to taste; Pine nuts 2 tbsp; Extra virgin olive oil to taste

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538

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 538
Carbohydrates g 74.2
of which sugars g 4
Protein g 20.4
Fats g 17.8
of which saturated fat g 6.18
Fiber g 3.3
Cholesterol mg 23
Sodium mg 507

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Golden color and wide, wavy ribbons give reginette with white asparagus pesto a nice look that makes any dinner table feel extra special. A smooth, creamy asparagus sauce coats every piece of pasta in this Italian dish, delivering a soft, gentle bite that families really appreciate. When spring brings fresh, tender asparagus, this recipe brings out the veggie’s natural sweetness and subtle earthiness—DELICIOUS with the pasta’s classic chew. What's great is how the Italian culinary tradition behind reginette perfectly matches the flavors of white asparagus pesto, making it a go-to for weekend dinners, family gatherings, or even relaxed weeknights. Kids usually like the mild, creamy taste, while adults enjoy the subtle Parmesan notes, so everyone at the table finds something to love. Friends often comment on the pretty green color and how every bite feels like you’re eating something special that’s still familiar—even picky eaters go back for another serving.

For busy families, reginette with white asparagus pesto solves that "what’s-for-dinner" problem with reliability and style. Since the dish gets its main flavor from blanched asparagus, it always keeps a bright, fresh color (and it looks good in photos or at gatherings). Hard to go wrong here—the creamy flavors hold up whether served as a main course or a side, and it fits right into spring pasta recipe rotations. Topping ideas work well too; add some toasted nuts for crunch or sprinkle extra cheese for that simple, happy finish (kids like to get in on it...works great at family meals). Versatile is the word that comes up a lot at my house—this pasta shows off seasonal vegetables, tastes really good hot or warm, and fits whether you serve it alone, beside salad, or some garlic toast. Whenever you need one more reason to grab some fresh asparagus, this easy favorite keeps things simple, approachable, and definitely FAMILY-FRIENDLY for regular home cooks who just want a meal everyone enjoys—even on busy nights. White asparagus pesto, creamy asparagus sauce, and the best of Italian culinary tradition all show up in every bite...so you get great pasta and family time together, every single time.

INGREDIENTS: Reginette pasta 12.4 oz (350 g); White asparagus 10.5 oz (300 g); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - grated; Pecorino cheese 0.7 oz (20 g) - grated; Fine salt to taste; Black pepper to taste -; Pine nuts 2 tbsp (20 g); Extra virgin olive oil to taste -

Preparation

How to prepare Reginette with white asparagus pesto

To prepare reginette with white asparagus pesto, start by thoroughly washing the asparagus under running water 1. Then peel the stalk with a vegetable peeler to remove the outermost and fibrous part 2; then cut off the ends of the stalks, the hardest part, to even them out 3. For these steps, you can also refer to the cooking school guide: how to clean asparagus.

Now, tie the asparagus with kitchen twine 4. In an asparagus cooker or a tall, narrow pot, pour water until it's 3/4 full, salt it, and add the asparagus 5 to blanch them. Place them upright, leaving the tips just above the water (they will cook with the steam) 6. Cook for about 20 minutes.

Once the time is up, drain them 7 and let them cool in a bowl 8. Then transfer the asparagus to a cutting board and cut them into chunks, keeping the tips aside 9.

Now that you have the asparagus parts ready 10, place the chopped stalks in a mixer 11 and add the grated and mixed Pecorino and Parmesan 12.

Add the pine nuts, pepper, and salt 13. Then blend everything to obtain a smooth cream, then stop the mixer and add the oil 14; let the blades run for a few more minutes to create a thick and smooth cream. Transfer the obtained cream to a large pan and set aside for the final creaming. Meanwhile, in a large pot, add water, salt to taste, and bring to a boil. Then pour in the reginette 15.

Cook them for the time indicated on the package and drain them while still al dente 16 into the pan where you previously poured the asparagus pesto 17, turn on the heat to medium and toss the pasta for a few seconds 18.

Adjust with pepper to taste 19, add the asparagus tips you set aside 20, and serve your delicious reginette with white asparagus pesto hot 21!

Storage

Reginette with white asparagus pesto is best enjoyed freshly made.
You can store them in the refrigerator in an airtight container or well-covered with plastic wrap for up to 1 day.
You can keep the white asparagus pesto well-sealed in an airtight container for 2-3 days.
Freezing is not recommended.

Tip

You can also make the asparagus pesto with regular green asparagus, which is less crunchy and has a stronger flavor, or you can change the pasta shape to your liking: try the recipe for pasta with asparagus pesto and speck!

You can also add peeled or sliced almonds to the pine nuts.

For the translation of some texts, artificial intelligence tools may have been used.