Pesto Pasta with Burrata & Asparagus

Main Dish · Hosting Menu · Vegetarian · Egg-Free · Time: 20 min · Servings: 2 · Difficulty: Easy

Some meals feel like pure comfort, and this pesto pasta is one of them. It brings together a few of my favourite things — tender asparagus, the freshness of basil pesto, and a simple bowl of pasta that always feels satisfying.

My love for pesto began almost nine years ago during a 30-day journey across Italy to celebrate my 30th birthday. Long before I met my Italian husband, I took a cooking class in Tuscany where a lovely nonna taught us to cook with what was seasonal, fresh, and available. She mentioned that when asparagus was in season, she would sometimes toss it into her pesto pasta, and that little detail stayed with me ever since.

And yes... before all the Italians raise their eyebrows, I know pesto Genovese was born in Liguria, not Tuscany. But good food memories have a way of travelling, and this one followed me home.

Years later, I started making fresh pesto regularly because of the basil growing abundantly on my balcony, lovingly tended by my then boyfriend, later my fiancé, and now my husband. As the basil flourished, so did our shared love of cooking, and pesto became one of the recipes we returned to again and again. What began as a way to use up an abundance of basil quickly became a staple in our kitchen.

Now, this pasta has become one of my favourite weeknight meals because it comes together so quickly with store-bought pasta and a jar of homemade pesto from my fridge. The asparagus keeps everything light, vibrant, and fresh while the pesto coats each strand with fragrant basil and olive oil.

The burrata is my own humble addition — and honestly, I think it transforms the dish completely. Without it, this is an easy everyday pasta perfect for a weeknight rotation. But with creamy burrata melting into the warm pesto-coated noodles, it suddenly feels special enough for hosting or a cosy date night at home.

Simple, comforting, and just a little bit indulgent — exactly the kind of food I love most.

Why You’ll Love This Pesto Pasta

In Italy, pesto pasta is traditionally enjoyed as a lunch dish, especially in spring and summer when lighter meals feel most comforting. At home, I love it just as much for quick weekday lunches as I do for relaxed evening dinners when I want something simple but satisfying.

This version is one of my favourites because it’s:

A Quick Note on the Pesto

The pesto is truly the heart of this recipe, bringing everything together with fresh basil, garlic, olive oil, and plenty of Parmesan. I often keep a jar in the fridge because it instantly elevates simple meals—whether tossed through pasta, spread onto sandwiches, or spooned over roasted vegetables.

You can click here for my full Homemade Basil Pesto recipe

Ingredients

Directions

  1. Sauté the asparagus In a large pan over medium heat, warm the olive oil. Add the asparagus and cook for 3–4 minutes, stirring occasionally, until tender but still slightly crisp. If using broccoli instead, cook for about 4–5 minutes. Season with salt, black pepper, and Italian salt seasoning. Set aside.
  2. Cook the pasta Bring a large pot of salted water to a boil.Add the pasta and cook according to package instructions until al dente.Reserve ½ cup of pasta water, then drain.
  3. Combine pasta and pesto Lower the heat on the pan with the asparagus (or return everything to a large pan if needed). Add the drained pasta and stir in the pesto, tossing gently until everything is evenly coated. If the sauce feels too dry, add a splash of the reserved pasta water for a silkier texture.
  4. Serve Divide the pasta into bowls. For a simple weeknight meal, top with Parmigiano and a drizzle of olive oil. For a special touch, tear or halve the burrata over the top so it melts into the warm pesto-coated noodles. Serve immediately. Buon appetito!

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