Asparagus Pasta with White Beans

  • Author: Erin Alderson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 solid servings 1x
  • Category: dinner
  • Method: stovetop



¼ cup toasted hazelnuts, cracked

1/4 pound asparagus

4 ounces linguine or pappardelle

2 tablespoons butter

1 large garlic clove, minced

1 cup small white beans in their liquid (like navy beans)

1 tablespoon lemon juice

½ teaspoon lemon zest

½ cup to 3/4 cup grated parmesan cheese

2 tablespoons minced basil

1/2 teaspoon sea salt

Black Pepper, for topping


  1. First, place the hazelnuts in the oven and let roast until it is fragrant and golden; 12 to 15 minutes or so.
  2. Start the water and bring it to a boil and a separate skillet to make the pasta on the stovetop.
  3. Place a stalk of asparagus against a flat handle or spatula. Place the tip downward and your thumb securing the asparagus in place. Shave, down towards the counter. Repeat and flip the stalk as needed then repeat with remaining asparagus.
  4. Once the asparagus is good to go, add the pasta to the boiling water and start cooking. Cook according to the package directions.
  5. As the pasta is cooking, heat the skillet over medium heat and add the butter. Let melt then add the garlic. Cook until fragrant and just golden, about 2 minutes. Stir in the beans with their liquid and cook until the bean the liquid begins to thicken.
  6. Once this happens, transfer the cooked pasta to the pan, reserving some of the pasta water. Add the shaved asparagus now as well. Cook over low until the pasta combines with the beans and the asparagus is heated. Add a splash or two of water as needed to thin the sauce. Taste and add salt as needed.
  7. Turn off the heat and add the lemon juice, parmesan, and basil. Taste again and adjust the flavors if needed (more lemon, parmesan, or basil). Serve the black pepper, the toasted hazelnuts, and more cheese.



As mentioned in the post, you could make this vegan with help from more beans and using your favorite vegan butter swap. The bean liquid is really the key making the sauce, the parmesan just helps bring everything together.

Also, my general parmesan disclaimer. Parmesan is not typically vegetarian friendly. Any parmesan made in Europe has to contain animal rennet to be considered parmesan. However, there are a couple of brands in the United States making decent parmesan that uses vegetarian rennet. Just be sure to check the label.

Keywords: asparagus pasta