The Green Pasta You’ll Crave All Year: Asparagus, Pesto & Burrata

I’ve been making this silky pesto pasta for a while now, and honestly, it’s become one of my go-to comfort meals. The crisp asparagus, crunchy toasted walnuts, and creamy torn burrata come together in a way that feels indulgent but still fresh — like something you’d order at a restaurant, but way easier to make at home.

I can’t get enough of burrata’s freshness; it’s creamy, light, and totally versatile. I love it on pasta, on salad, on toast… really, anywhere it can steal the show. This dish is perfect for a quick weeknight dinner, or a cozy rainy weekend meal paired with a glass of white wine — it always hits that sweet spot between comforting and elegant.

Using a good Pesto is key.

Instructions

1. Prepare the asparagus: Snap off the tough ends and break the rest into bite-sized pieces. Sauté in a little olive oil over medium heat until bright green and lightly golden — tender but still crisp. Set aside.
2. Toast the walnuts: In the same pan, add a handful of walnuts and toast until fragrant and lightly browned. Remove, chop finely, and set aside.
3. Warm the pesto and toss the pasta: Reduce the heat to low and add about 4 tablespoons (or more) of pesto. As it warms, the oil will loosen, making it easier to coat the pasta. Add in pre-cooked linguine (or another long pasta) and toss until evenly coated. Pasta takes about 20 minutes to cook.
4. Combine and finish: Add the sautéed asparagus, chopped walnuts, and a spoonful of capers. Toss to combine and heat through. Serve with lightly dressed greens and microgreens, drizzled with olive oil and balsamic vinegar for freshness.

Plating

1. Dress the Greens: Take a handful of mixed greens and toss them lightly with a drizzle of balsamic vinegar and good olive oil. Add in the chopped basil leaves and gently mix — just enough to coat the leaves without wilting them.
2. Build the base: Spread a layer of fresh greens on the plate, then twirl a portion of warm pasta over top. Add a few more leaves around it for a mix of texture and colour. Nestle in the sautéed asparagus so it peeks through the pasta.
3. Add texture and richness: Sprinkle the finely chopped toasted walnuts over the top for crunch and warmth. Tear the burrata into soft, creamy pieces and place them generously over the pasta — the heat will gently melt the edges, making it luxuriously creamy.
4. Finish with freshness: Squeeze over some fresh lemon juice, drizzle with a good olive oil, and season with flaky salt. Top with microgreens for a bright, delicate finish that adds both freshness and beauty to the plate.