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Home » Specific Diets » Vegetarian

Published: Feb 20, 2020 · Modified: Apr 16, 2020 by Jacqui

Italian asparagus pasta recipe from Northern Italy


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Italian asparagus pasta recipe from Northern Italy.

This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta.

Northern Italian asparagus pasta recipe with green asparagus

Eliche alla crema di asparagi

Here in Veneto, Northern Italy, asparagus are a major player in the spring kitchen.  This is not surprising given that this region grows the most asparagus in Italy. Roadside asparagus sellers are a common sight during the season and asparagus fields abound. Needless to say, there are lots of local recipes for asparagus. However, the most popular ways to serve them are in soup, risotto or with pasta.

Scroll down for recipe instructions.

Ingredients in basket for Northern Italian asparagus pasta recipe

Asparagus; white, green or wild?

Did you know that people have been eating asparagus since 3,000 B.C? The ancient Greeks, Egyptians and Romans loved them. The Romans even froze asparagus by transporting lots into the Alps and storing them there! Of course, now we don’t need to freeze asparagus in the mountains. We have fridges, freezers and other ways of preserving them.

The Romans even froze asparagus by transporting lots into the Alps and storing them there!

But, in reality, fresh farmed or wild asparagus are what you will find the most on Italian menus. Like many other seasonal Italian ingredients, asparagus are rarely eaten here when not in season.

Zucchini, onions and garlic cooking in frying pan

Italy is the biggest producer of green asparagus in Europe and the third of white. Both white and green are used in local recipes. I like both types. Some Italian recipes can be made with either and some with both. Others specifically call for green or white or wild asparagus. This Italian asparagus pasta recipe is best made with fresh or wild green asparagus.

zucchini in blender bowl with asparagus spears and creamed asparagus in white bowls

Wild asparagus grow all over Italy and are a popular foraged food. They are most often just boiled and eaten as a side dish or served in frittata. But Italians also use them in risotto and with pasta. Like many other wild versions of edible plants, wild asparagus are much smaller than their farmed cousins. However, they have a more pronounced ‘asparagus’ flavour.

creamed asparagus pasta sauce in white bowl and asparagus spears in white bowl

Other ingredients in this Italian asparagus pasta sauce.

Alongside the asparagus, I used garlic, parsley, zucchini and an onion to make the base sauce for this Italian asparagus pasta. Then, I creamed the sauce in a blender in two stages. First the asparagus then the base sauce ingredients. I mixed them together and, finally, melted some Robiola and Parmigiano cheese into it. (vegetarians will need to use a hard cheese made without animal rennet). Divine! In fact so good, you can just eat the sauce with bread!

Italian robiola cheese with asparagus sauce in frying pan

Robiola cheese

Robiola is a fresh soft cheese similar to stracchino. It comes from Piedmont, originally the Langhe region. It is popular throughout the North. Robiola is usually made from cow and/or goat cheese, depending on the type of Robiola. It’s wonderful with bread and honey! This cheese is often added to risotto or pasta dishes. It melts well and gives the dish a thick creamy texture! If you can’t find Robiola, you can use Stracchino or a good cream cheese.

Creamed sauce for Northern Italian asparagus pasta recipe with green asparagus

The Pasta

Traditionally penne or fresh long pasta such as tagliatelle are the most popular pasta partners for Italian asparagus pasta recipes. But, other short pasta types go really well too. I used eliche. Eliche, meaning spiral or propeller, is really another name for fusilli. However, the pasta I used was smaller than most fusilli and the spirals not as tight.

Eliche pasta monograno by pastificio Felicetti

It was made by a pasta company called Pastificio Felicetti located in Trentino. This pasta is part of the company’s Monograno range and was made from organic Matt durum wheat from Puglia. The Felicetti pasta factory is in Predazzo, a town 1,000 metres above sea level. They make their pasta with natural mountain spring water.

This was my first time cooking with this brand of pasta. But, it won’t be my last. The pasta was tasty and held together really well with cooking. You’d be surprised how often I come across artisan pasta that falls apart when boiled!

Northern Italian asparagus pasta recipe

If you find Felicetti pasta (they export to many countries), I suggest you try it. I don’t think you’ll be disappointed. (This my opinon. I have no connection with this company!).

Northern Italian asparagus pasta recipe with green asparagus

If you make this asparagus pasta recipe, I'd love to hear what you think. You can comment and rate this recipe here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!

Buon appetito!

Other pasta recipes with asparagus

  1. Poached salmon and asparagus lasagna
  2. Italian shrimp and asparagus farfalle
Northern Italian asparagus pasta recipe with green asparagus

This recipe was first published in 2018 but has been updated.

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Italian asparagus pasta

Italian asparagus pasta recipe from Northern Italy

Jacqui
A Northern Italian asparagus pasta dish that is so delicious and creamy, you'll wish asparagus season lasted longer!
4.94 from 48 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian, Northern Italy
Servings 4
Calories 714 kcal

Ingredients
  

  • 320 g fusilli or eliche pasta (11-12oz)
  • 400 g fresh green asparagus (14oz) washed and stalk ends removed
  • 1 onion peeled and finely chopped
  • 1-2 garlic cloves peeled
  • 1 handful fresh parsley
  • 1-2 zucchini
  • 200 g robiola cheese (7oz) you can also use stracchino or cream cheese
  • 50 g Parmigiano Reggiano (2oz) grated (for vegetarians use a hard cheese made without animal rennet)
  • salt for pasta/asparagus and to taste
  • black pepper to taste
  • 4 tablespoon extra virgin olive oil

Instructions
 

  • Peel the garlic and onion and chop the onion finely. Wash the asparagus and break off the hardest part of the stalks. Chop the parsley and cut the zucchini into small cubes.
  • Heat the olive oil in a large frying pan or skillet ( big enough to hold the pasta and sauce later) Add the onion and garlic and soften for 5 minutes. 
  • Add the zucchini cubes to the garlic and onion with a ladle of water and a pinch of salt, mix and then cook covered over a moderate flame for 10 minutes. 

Cook the asparagus

  • In the meantime, cook the asparagus in plenty of salted water for about 10 minutes (until al dente/ still a bit firm). When they are ready, drain them but keep the cooking water to be used to cook the pasta in.
  • Now cut the asparagus in two, keeping the spears aside. Blend the asparagus stalks with a little of the cooking water in a food processor or blender. Put the blended asparagus in a bowl.

Finish the sauce

  • Then blend the mixture of zucchini, onion and garlic. Mix the 2 sauces together in and return the sauce to the frying pan. 
  • Add the robiola, some of the Parmigiano (or other hard cheese) and most of the parsley. Mix everything on a low heat until the robiola has melted. Add salt and pepper to taste and some of the asparagus spears. 
  • You can make the sauce more creamy with a few tablespoons of the pasta cooking water once the pasta has been cooked if you want to.

Cook the pasta

  • If necessary add more water to the asparagus cooking water and bring to the boil. Cook the pasta in this water until al dente according to the instructions on the packet.

Finish the dish

  • Drain the pasta and add it to the asparagus sauce. Mix the pasta and sauce together well and serve with the remaining asparagus spears, more grated cheese, black pepper and a sprinkling of chopped parsley. 
Prevent your screen from going dark

Notes

This recipe can also be made with other short pasta such as penne.
If you can't find robiola cheese you can also use stracchino or cream cheese.

Nutrition

Calories: 714kcalCarbohydrates: 70gProtein: 30gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 59mgSodium: 540mgPotassium: 607mgFiber: 6gSugar: 7gVitamin A: 1537IUVitamin C: 18mgCalcium: 559mgIron: 4mg
Keyword asparagus, fusilli, pasta, robiola
Tried this recipe?Let us know how it was!
Pin for Later.

Italian asparagus pasta

Italian Asparagus Pasta

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Reader Interactions

Comments

    4.94 from 48 votes (18 ratings without comment)

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    Recipe Rating




  1. Yumi says

    March 23, 2024 at 1:52 pm

    What a lovely way to celebrate the return of spring! Our family enjoyed this delicious veggie packed pasta. Thank you for your recipes!

    Reply
    • Jacqui says

      March 27, 2024 at 7:02 pm

      Hi Yumi, I'm so glad you and your family enjoyed this asparagus pasta recipe! We love it too!

      Reply
  2. John Chater says

    May 29, 2021 at 11:08 pm

    Tried this recipe for the first time. I did not have the right cheese which is not easy to get in the UK. Used Parmesan instead. Followed the recipe but when tasting the sauce found it needed more salt and lemon juice and lemon zest. Otherwise the sauce can taste a bit stodgy. May have been better with the correct cheese.

    Reply
  3. Marta says

    June 19, 2020 at 6:53 pm

    I just picked up a bunch of asparagus at the farmer's market. I can't wait to use them in this recipe.

    Reply
  4. Jim Christol says

    May 26, 2020 at 5:07 am

    I hate it when people leave comments saying "I used this instead of that" and on an on, well that is what I did. What drew me in was the concept of pureeing the asparagus and vegetables to create the basis of the sauce. I did that and It worked very well. Will use the technique again, thank you.

    Reply
  5. Lathiya says

    March 10, 2020 at 11:40 pm

    The pasta with Asparagus looks awesome and I love how simple this recipe is with minimal ingredients.

    Reply
  6. Ramona says

    March 07, 2020 at 12:18 am

    What a lovely idea for a pasta dish. I never remember to use asparagus in a pasta dish but this will end now. I have some freshly bought asparagus in the fridge so lunch is now sorted. Delicious looking dish!

    Reply
  7. Kacey Perez says

    March 05, 2020 at 9:41 pm

    Your pastas always look so amazing! And asparagus season is coming up! Cant wait to try this.

    Reply
  8. Emily says

    March 04, 2020 at 1:29 am

    Thanks for sharing another delicious pasta recipe! Love the seasonal asparagus in this dish!

    Reply
  9. Mary Bostow says

    March 02, 2020 at 9:21 pm

    Thank you for another fantastic way to make asparagus, this ones a keeper!

    Reply
  10. Jacque Hastert says

    March 02, 2020 at 9:06 pm

    I can't wait to make this again! This dish is perfect way to ring in spring! Delicious and will be going down again soon.

    Reply
  11. Jenni LeBaron says

    March 02, 2020 at 12:38 am

    I am positively drooling looking at this Italian asparagus pasta recipe. This looks so creamy and delightfully veggie-packed!

    Reply
  12. Kushigalu says

    February 29, 2020 at 7:51 pm

    Love this version of pasta recipe. How creative and delicious. Must try!

    Reply
  13. Sondra Barker says

    February 28, 2020 at 9:22 pm

    Wow this looks like an amazing dish! I love a good pasta recipe, will need to try this soon!

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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