Pasta with green asparagus and mint pesto

Green asparagus is often underestimated, but it is in no way inferior to its white brother. On the contrary, it is perfect for this recipe as it blends easily into a smooth pesto. Garlic and olive oil make the pesto super tasty, and the mint gives it a delicious freshness.


  • 500g linguine
  • 2 bunches green asparagus
  • 1/2 bunch mint
  • 4 cloves of garlic
  • 4-6 tbsp il circolo extra virgin olive oil
  • Parmesan cheese, grated
  • Salt


  1. Cut one bunch of asparagus into 1 cm pieces, set the heads aside and braise the rest in a small saucepan with the garlic and half the olive oil.
  2. In a pan, braise the other bunch of whole asparagus in a little olive oil. When the asparagus spears are lightly browned, take them out and braise the heads of the first bunch briefly.
  3. In the meantime, cook the linguine ‘al dente’ in a pot with plenty of salted water.
  4. When the asparagus pieces are soft, blend them together with ¬ĺ of the fresh mint and the garlic to make a pesto. Cut the remaining mint into small strips.
  5. When the pasta is cooked, drain it and mix immediately with the pesto and the braised asparagus heads.
  6. Drizzle with a little olive oil and sprinkle with Parmesan and fresh mint. Serve on a plate with a few stalks of asparagus.


  • For a simpler version, you can also prepare the pasta with just the pesto and omit the extra asparagus spears.

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