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Creamy Pesto Pasta with Asparagus

Creamy Pesto Pasta with Asparagus

Course Main Course
Cuisine American
Keyword Asparagus, Cream Cheese, Pasta, Pesto
Total Time 30 minutes


  • 15 stalks of asparagus trimmed
  • 1 cup cherry tomatoes sliced in half lengthwise
  • olive oil
  • 8 oz of linguini or your favourite pasta shape
  • 1/4 cup butter
  • 4 tbsp all-purpose flour
  • 1 + 1/2 cups whole milk
  • 1 clove garlic minced
  • 4 oz cream cheese
  • 1/4 cup parmesan grated
  • 1/4 cup pesto
  • salt and pepper to taste


  • Preheat the oven to 425 degrees F. Lightly coat the asparagus and tomatoes with olive oil and place them on a baking sheet. Sprinkle lightly with salt. Roast for about 10-15 minutes. Chop the asparagus into bite sized pieces.
  • Prepare your pasta according to the package directions. Drain and set aside.
  • Meanwhile, melt the butter in a medium skillet. Add in the flour, and whisk until well combined and lightly browned.
  • Slowly add the milk and continue to whisk until smooth. It should take about 1 minute for it to thicken up.
  • Add in the garlic and cream cheese, and continue to whisk until the cream cheese has melted.
  • Add pesto and parmesan. If the sauce is too thick, add more milk.
  • Season to taste with salt and pepper.
  • Add the pasta, asparagus and tomatoes. Toss to combine.
  • Serve immediately.


Serving: 4g