Inspired by a NYT recipe by Mark Bittman called Spaghetti with Fried Eggs, this protein pasta with fried eggs is my latest favorite quick-and-easy meal. I kid you not, I made it three times this week.
Here’s my new fave girl dinner: Leftover Brami protein spaghetti (I get mine from Costco!), two fried eggs cooked in olive oil, lots of garlic, and then I finish it one of many ways.
Here are two of my favorites:
1. One or two heaping spoonful of freshly grated parmesan + lots of black pepper
2. Two heaping spoonfuls of sauerkraut for that tangy, salty finish.
Both versions are comforting. Both take basically no effort. And both feel like a real meal!
The one thing that makes this actually fast
The original NYT recipe calls for freshly cooked pasta, but for this recipe I almost always use leftover spaghetti I’ve meal prepped earlier in the week. That’s why this comes together in about 10 minutes!
My best tip: If your pasta is cold and clumpy, microwave it with a tiny splash of water (like 1–2 tablespoons) to perk it back up before it hits the skillet.
A delicious 10-minute meal
With pasta that is already cooked, here’s the whole plan:
Fry your eggs in olive oil (crisp edges encouraged)
Reheat pasta with a splash of water
Turn off the heat and toss pasta with garlic in the same pan
Plate it up and finish with salt and pepper to taste as well as parm or sauerkraut!
p.s. If you have some chives or parsley laying around you can add a bit of that right overtop! Done. Cozy. Nourishing
Why I keep coming back to this recipe
Minimal cleanup: sautee pan, spatula
It’s forgiving. You can adjust it according to your needs and what you have
Runny yolks and oil = built-in sauce
It’s a perfect single serving. The ultimate “meal for one” that doesn’t feel sad!!
It’s nutritious! For most meals I cook for myself, this is a non-negotiable.
This is the kind of dinner I love eating with a cup of tea (or a glass of wine), a good book, or a comfort show on in the background. I’m eating this and listening to Ina Garten’s memoir while caring for my newborn, and I honestly feel like Ina would approve of this exact situation.
Equipment
One of those one pan dinners! All you need is a sauté pan and a spatula!
More Variations
Riced cauliflower add-in (extra veg, still cozy): I mixed in ¼ cup frozen riced cauliflower one day. If you do this, add it to the pan a couple of minutes before the pasta, let it warm through, then add the pasta and finish everything off-heat.
Greens at the end: A handful of spinach stirred in right at the end, so it gets just a little wilty is such an easy upgrade.
Peas for a freezer win: Frozen peas are a great addition for extra protein, fiber, and nutrients and best of all, no chopping required!
“Clean-out-the-fridge” protein boost: I threw in some leftover chicken kofta I made the other night for dinner, and it was perfect for that evening.
Dietitian Recipe Tips
This serving comes out to about ~500 calories, with roughly ~27g protein and ~5g fiber (it’ll vary depending on the pasta and add-ins).
If you want to bump up the nutritional value I have some Dietitian approved suggestions!
(My number 1!) Add more veg
* Stir in frozen spinach, peas, lentils, white beans, or riced cauliflower
* Or serve alongside a simple side salad or roasted veggies
Bump up the protein
* Add leftover chicken, tofu, tempeh bacon, prosciutto
* Or even add an extra egg
I love the sauerkraut in this recipe for the flavor. It’s tangy and salty and makes everything pop, but I also like it for ease.
I was on an antibiotic recently, so I’ve been making sure I eat at least one serving of fermented foods a day when I can, such as sauerkraut, fermented pickles, kombucha, or a serving of Greek yogurt, probiotic cottage cheese, or kefir. This pasta with the addition of sauerkraut is an easy way for me to do that!
One-Pot Trader Joe’s Cauliflower Gnocchi in Pumpkin Brown Butter Sage Sauce
Why You Will Love This Recipe
Added Lentils for fiber and protein: Lentils are high in fiber! The lentils and the cauliflower gnocchi are loaded with fiber! The high fiber in this meal promotes satiety, heart, and gut health! This meal is also full of plant protein! Lentils are one of the most protein-dense legumes! Additionally, they are a fraction of the cost of meat!
One-Skillet Dinner: This saucy dinner comes together in one pot or skillet, making it super easy for quick and easy weeknight meals.
Seasonal weeknight meal using a can of pumpkin: This delicious dinner uses a whole can of pumpkin! I that this recipe is perfect for when you have a leftover can of pumpkin or even part of a can of pumpkin and don’t know what to do with it. Even tho my recipe calls for an entire can, you can use more or less depending on what you have on hand.
Ingredients You’ll Need
Frozen gnocchi: I use Trader Joe’s cauliflower gnocchi and pumpkin gnocchi in these photos! The recipe calls for 2 bags of Frozen Cauliflower Gnocchi, vegan and gluten-free!
Red lentils: The secret plant-based nutrient powerhouse in this dish! Lentils add lots of fiber, protein, vitamins and minerals!
Onion and Garlic: Adds flavor, and the onion adds some bulk and texture.
Brown Butter and Sage: This complementary duo adds that depth of richness and woodsiness to the dish.
Broth and Milk: These ingredients help to create the sauce for the gnocchi and lentils. Reminiscent of a very thick soup or curry!
Bonus ingredient: Swap one of your cauliflower gnocchi bags for a package of Trader Joe’s soft and pillowy potato and pumpkin gnocchi!
Step-by-Step: How to Cook Trader Joe’s Cauliflower Gnocchi in a Skillet
Brown the Butter & Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Tip: You must remove the sage from the brown butter before adding the onion, or it will start to break apart! You want whole leaves to top your meal with! Trust me, brown butter fried sage leaves are an insanely delicious topping for this recipe!
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 4-5 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi & Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Tip: If adding fresh pumpkin gnocchi, it only needs a few minutes to cook in the sauce. I like to purchase the pumpkin gnocchi fresh, then freeze it. When I am ready to use it in cooking, I cook it like I would the cauliflower gnocchi, so I throw them in together like I show in the photos.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of Parmesan or red pepper flakes before serving.
Variations of This Recipe
Add riced cauliflower for more bulk and veggies.
Omit Lentils for a creamier, less textured sauce.
Add Tofu, tempeh, or serve with chicken sausage for more satisfying protein.
Use another mashed or canned winter squash, such as butternut squash or acorn squash.
Omit parmesan and use margarine or olive oil, coconut milk over the dairy for a 100% vegan recipe.
Option to change out the gnocchi: swap the bag of cauliflower gnocchi and use your usual potato gnocchi, or your favorite brand.
Serving Ideas For This Trader Joe’s Cauliflower Gnocchi Recipe
Pair with roasted veggies, sauteed green beans, a fall salad, or my favorite way to enjoy this recipe with a chunk of crusty bread! This is a great way to stretch the recipe into more meals, making it perfect for meal prep.
Storing and Reheating Leftovers For Easy Meal Prep
This recipe makes 6 servings, making it perfect for meal prep.
I like to store leftovers in an airtight container for 5 days in the fridge. Reheat in a skillet or the microwave, option to add a splash or broth or cream.
You can also freeze this recipe for 3-6 months. I recommend portioning it out beforehand for easy grab-and-go meals.
What’s in Trader Joe’s Cauliflower gnocchi
This vegan and gluten-free Trader Joe’s item is made with is made with cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt. That’s it!
More Simple Trader Joe’s Cauliflower Gnocchi Recipe Ideas
Simply boiled, then tossed in your favorite sauces such as my cashew Alfredo sauce for a vegan and gluten-free meal.
Sprayed with a bit oil oil and crisped up in the air fryer with your favorite sauce for dipping, like my Southwest sauce.
Placed in a single layer on a baking sheet and roasted until cooked.
24ozTrader Joe’s cauliflower gnocchi (frozen, do not thaw)2 bags
15ozpumpkin puree1 can
½cupwhole milk
¼tspground nutmeg
¼cupgrated parmesan cheesemore for finishing
Instructions
Brown The Butter and Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi and Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, Cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of red pepper flakes before serving.
Notes
Nutrition Facts: Nutrition information is automatically calculated and may vary based on specific ingredients and portion sizes.
Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Baked Goat Cheese pasta is a shout out to the goat cheese lover. This recipe is super versatile and easy to whip up. It is a go to meal in the summer when I have lots of tomatoes to use up. I also love this recipe because if I have other summer veggies peppers, zucchini, eggplant, and green beans I will add them to the mix! The original recipe blew up on social media originally called viral baked feta pasta, but like I said, it is such a flexible recipe you can switch up the cheese, veggies, and pasta based on what you have in your fridge and pantry!
Why You Will Love This Recipe
This easy recipe is perfect for a quick and easy weeknight dinner. It’s a colorful baked pasta dish with a creamy goat cheese sauce that comes together without much fuss. Harissa is the secret ingredient that adds a gentle kick and depth of flavor.
Fresh basil and parsley brighten each bite, and a spritz of lemon adds the perfect zesty finish. It’s one of those creamy, comforting meals the whole family will love.
This recipe is easy to make and loaded with veggies making it a nutritious choice for the family.
Tools You’ll Need
Before you get started, gather these kitchen tools:
Large pot (for cooking the pasta)
Colander (to drain the pasta)
Large baking dish or casserole dish (around 9×13 inches works well)
Chef’s knife and cutting board
Measuring spoons
Wooden spoon or silicone spatula
Oven mitts
Serving utensils
Time To Make Recipe
This recipe comes together in about an hour! Here’s a quick breakdown of the time needed for this recipe:
Total time: about 55–65 minutes from start to finish.
The Ingredients for This Pasta with Goat Cheese Bake
Baking these ingredients together creates a creamy, flavorful sauce, perfect for a hassle-free weeknight dinner or an elevated pasta dish for any occasion.
Here’s what you’ll need:
Before Baking
Goat Cheese Log – I used an herbed goat cheese log I already had in the fridge. Plain works just as well!
Tomatoes – In my opinion, tomatoes are the star of the show. Use cherry, grape tomatoes, or whatever you have on hand.
Onions – I used shallots in this version for a mild, slightly sweet flavor.
Garlic – A few cloves, smashed or minced.
Sweet Peppers – For color and what I had in my fridge.
Jalapeños – Optional, but they add a nice kick.
Extra Virgin Olive Oil
Thyme – Fresh if you have it, dried works too.
Red Pepper Flakes – Add to taste for a little heat.
Kosher Salt & Black Pepper
After Baking
Pasta – I recommend using a protein-rich pasta like Barilla+ or Brami. They’re made with plant-based flours for extra fiber and protein, which keeps the meal vegetarian without sacrificing nutrition. Tip: For a gluten-free option, try chickpea pasta or your favorite GF variety.
Pasta Water – Reserve a cup of the pasta water. You can splash in the amount needed to help bring the sauce together. This helps to make a creamy pasta dish.
Harissa – Stirred in post-bake for smoky depth and a subtle kick.
Fresh Basil – Finish the dish with chopped basil for a burst of freshness.
Other Veggies Additions
I like to think seasonally when I make this recipe. Below are some seasonal veggies for your bake!
Spring:
Mushrooms
radishes
Fresh Spinach
Spring onions
garlic scapes
Asparagus
parsley
chives
Summer
Artichokes
sun-dried tomatoes
Green Beans
bell pepers
eggplant
garlic
Zucchini
Broccoli
basil
oregano
Fall
carrots
brussels sprouts
broccoli
parsnips
turnips
leeks
sage
cilantro
Winter
canned tomatoes
kale
winter squash
cabbage
parsnips
celeriac
rosemary
thyme
How to Make Baked Goat Cheese Pasta
Preheat your oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
Bake the veggies and cheese for 35 to 40 minutes.
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Some of My Favorite Variations
Use a block of feta cheese: instead of goat cheese for a salty, tangy twist—just be sure it melts into the sauce.
Change up the pasta shape: shells, penne, or rotini all work great and hold the creamy sauce well.
Switch the tomato variety: by using grape, cherry, or heirloom tomatoes—whatever looks freshest.
Add a little lemon zest for a brighter, citrusy punch.
Storage Suggestions For Meal Prep
Fully assembled and cooked: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the creamy sauce.
Freezer option: Let the baked pasta cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat with a splash of liquid to refresh the sauce.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Notes
Option to use more goat cheese based on the eaters' preference! In these pictures, I used 4oz but the more cheese the creamier! I recommend doubling or even tripling for a more creamy cheesy dish.Nutrition information is an estimate and may vary based on ingredients, preparation methods, and portion sizes.
This is an easy, satisfying recipe for a high-protein meal, a side dish for a potluck, summer picnic or gathering, or a make-ahead lunch for the week. This recipe is creamy, tangy, fresh, and filling the whole family will love.
My grandmother used to make a version of this during the summer when we visited. She used sour cream instead of Greek yogurt, macaroni noodles, and either shrimp or tuna. I’ve made a few tweaks to boost the protein, fiber, and nutrition so it works as a complete meal.
I’m also a tuna fan. Cans of tuna are great to have on hand for quick, healthy meals like this one. Another favorite of mine is my spicy tuna with crispy rice bowl.
Large mixing bowl: For mixing everything together.
Rubber spatula: To gently fold ingredients without breaking the pasta.
Measuring spoons: For precise seasoning.
Cutting board + knife: To prep pickles, veggies, and herbs.
Colander: For draining and rinsing the pasta.
Small bowl or jar: For mixing the dressing.
Ingredients
One reason I love this recipe is because it uses simple ingredients fresh for summer!
BRAMI protein pasta: Made from lupini beans, this pasta is packed with plant-based protein and fiber. It holds its shape well and adds extra staying power, making it a great base for balanced meals.
Canned tuna: An easy, affordable source of protein, choose sustainably caught when possible
Dill pickles: Add a punch of tang and satisfying crunch
Fresh cucumber: Keeps things light, crisp, and hydrating
Celery: Adds extra crunch and a touch of natural saltiness
Red onion: Brings sharpness and color, rinse under cold water to mellow if needed
Fresh dill: The herby star that ties it all together with bright, aromatic flavor
Ingredient Spotlight: Why Tuna + Pickles Work
Tuna! Tuna is a pantry staple that is a great source of protein, omega-3s, and essential nutrients like selenium and B12. It’s affordable, satisfying, and adds a savory, meaty element that balances beautifully with bright, briny flavors.
Pickles! Dill pickles bring bold acidity and crunch that cuts through the creaminess of the dressing and the richness of the tuna. They wake up the whole dish and make every bite pop.
Together, tuna and pickles create a delicious combo of creamy, tangy, and savory, making this pasta salad feel fresh and satisfying without being heavy.
Dressing For Creamy Tuna Pasta Salad
Plain Greek yogurt: Adds creaminess and protein with a lighter touch than mayo
Mayonnaise: For richness and that classic deli-style flavor
Pickle juice: Brings a briny tang, adjust to taste
Dijon mustard: Adds depth and just a little bite
Chopped fresh dill: Yes, more dill! It builds on the herby flavor throughout
Lemon juice: Brightens the dressing, fresh-squeezed is best
Garlic powder: Rounds out the flavor with a savory note
Salt and black pepper: Season to taste
Instructions
Cook the pasta according to the package directions until al dente. Tip: Don’t overcook—protein pasta can get mushy if left too long. Rinse under cold water right away to stop the cooking and cool it down for the salad.
Combine the tuna, pickles, cucumber, celery, red onion, and 2 tablespoons of dill in a large bowl. Tip: Flake the tuna with a fork first so it mixes more evenly. You can rinse the red onion under cold water to mellow its bite if desired.
In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Tip: Taste the dressing before adding—it should be creamy, tangy, and herby. Adjust salt, pepper, or pickle juice to your liking.
Add the cooled cooked pasta to the tuna and veggie mixture. Pour the dressing over and toss gently until everything is well coated. Tip: Use a rubber spatula to fold the ingredients together without breaking up the pasta.
Taste and adjust seasoning as needed. Tip: Add extra lemon juice or pickle juice for more brightness, or a pinch of salt if it feels flat.
Chill for at least 30 minutes before serving. Tip: This gives the flavors time to meld and makes the salad even more refreshing. It also holds up great for meal prep!
Variations to Try
This recipe is super flexible, feel free to mix it up based on what you have on hand or what sounds good.
Switch up the type of pasta: Elbow macaroni gives it that classic feel, but penne pasta, whole grain pasta, or any short-cut shape will work. Just aim for something that holds onto the dressing.
Use a different type of tuna: Any cans of tuna will work, solid white, chunk light, or flavored varieties. Choose what you enjoy and what fits your budget.
Add more fresh veggies: Chopped red bell pepper, green onions, or even thawed frozen peas can boost color, crunch, and fiber.
Try light mayo: Swap it in for the regular mayo in the dressing if you’re looking to lighten things up a bit without losing creaminess.
Toss in fresh herbs: Not a dill fan? Try chopped fresh parsley for a different herby twist.
Boost the flavor: Add a pinch of celery seed to the dressing for a subtle, old-school deli vibe.
How to Store and Meal Prep
This pasta salad is perfect for prepping ahead, it actually tastes better after the flavors have time to meld.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Give it a quick stir before serving.
Meal prep tip: Divide the salad into individual containers for grab-and-go lunches or easy weeknight dinners. It holds up well without getting soggy.
Refreshing leftovers: If it looks a little dry after a couple of days, stir in a splash of pickle juice or a spoonful of yogurt to bring it back to life.
This creamy, tangy Dill Pickle Tuna Pasta Salad is packed with protein and crunch, making it perfect for meal prep or potlucks. It’s a fresh, flavorful twist on a nostalgic classic.
Cook the BRAMI pasta according to the package directions until al dente. Drain and rinse under cold water until fully cooled.
Prep the Salad Ingredients
In a large bowl, combine the drained tuna, chopped pickles, cucumber, celery, red onion, and 2 tablespoons of fresh dill.
Make the Dressing
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, Dijon mustard, chopped dill, lemon juice, garlic powder, salt, and black pepper until smooth.
Assemble the Salad
Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the top and mix until everything is evenly coated.
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving. Garnish with additional fresh dill if desired.
Notes
Nutrition Facts: Nutrition information is an estimate based on 6 servings. Exact values will vary depending on specific ingredients and brands used.
This is one of my favorite recipes to make during asparagus season. I usually whip up a big batch of homemade asparagus pesto and use it in all kinds of ways, tossed with this orzo salad, served alongside roasted potato wedges, or spread on toast with eggs. It’s a fresh, healthy way to enjoy farm-fresh asparagus and a delicious way to celebrate the start of spring.
I used my go-to asparagus pesto for this recipe. It’s simple to make and full of bright, herby flavor, check out the recipe here if you’d like to make your own.
Three Reasons Why I Love to Make This Recipe
1. Perfect for Meal Prep This salad holds up in the fridge, making it ideal for meal prepping. I love having a ready-to-eat lunch or quick snack waiting for me during busy weeks.
2. Easy Weeknight Meal With just a few ingredients and minimal cooking, this recipe comes together fast, especially if you use store-bought pesto or have some of my asparagus pesto already prepped.
3. Healthy & Flexitarian-Friendly It’s packed with fiber, healthy fats, and plant-forward ingredients. Whether you keep it vegetarian or add your favorite protein like roasted chicken or fish, it fits beautifully into a flexitarian lifestyle.
Tools You’ll Need
You don’t need much to bring this recipe together, but here are a few kitchen basics that make it easier:
Large pot or salted water: for boiling the orzo
Colander: to drain and rinse the pasta
Large mixing bowl and spoon: to toss everything together
Cutting board + knife: for prepping the veggies
Measuring cups and spoons: to portion out ingredients accurately
Ingredients You’ll Need
Once you’ve made the pesto, this orzo pesto salad comes together with just a handful of fresh, simple ingredients:
For the Salad:
8 oz orzo pasta: cooked and cooled. I often use Barilla Chickpea Orzo because it has 21g plant-based protein per serving! But for the nutrition facts list I used regular orzo pasta.
1 cup cherry tomatoes: the pop one color is perfect
1–2 tablespoons lemon juice: to brighten everything up
1–2 tablespoons olive oil: for extra richness and to help everything come together. I love Graza olive oil.
Optional Toppings:
Freshly grated parmesan cheese: adds a salty, savory finish
Chopped almonds: for crunch and a little nutty contrast (or use pine nuts if you prefer). I like to toast my almonds before chopping and topping.
Fresh basil leaves: roughly torn or sliced into ribbons. When I have fresh basil and herbs growing in my garden I top everything with them.
Red Pepper Flakes: For a touch of heat
Step-by-Step Instructions
Cook the Orzo Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Make the Homemade Pesto If you haven’t already, prepare your pesto using a food processor. You can use my homemade recipe (linked here) or your favorite store-bought version.
Prep the Veggies While the orzo cooks, chop the cherry tomatoes and basil.
Toss Everything Together In a large bowl, combine the cooked orzo, cherry tomatoes, and fresh basil. Add the pesto, lemon juice, and olive oil. Gently toss until everything is well coated.
Finish and Serve Taste and adjust with more lemon juice, salt, or olive oil if needed. Sprinkle with parmesan cheese, more basil, and chopped almonds before serving.
Recipe Add-Ins and Variations
This orzo pesto salad is super flexible, feel free to make it your own with whatever you have on hand. Here are some delicious ways to switch it up:
Swap the pasta: Try another small shape like farfalle, ditalini, or quinoa if orzo isn’t your thing.
Use store-bought pesto: Short on time? Store-bought pesto is a great shortcut. To keep that fresh, springy feel, try adding chopped, blanched asparagus to the salad—it helps maintain those asparagus pesto vibes even if you’re not making it from scratch.
Make it vegan: Use a vegan pesto and skip the parmesan (or sub in a vegan cheese alternative such as nutritional yeast).
Add protein: Toss in a can of white beans, mozzarella pearls, feta cheese, or some grilled chicken for a heartier meal.
Add more veggies: Mix in extra color and crunch with ingredients like thinly sliced red onion, sun-dried tomatoes, fresh spinach, chopped red bell pepper, or blanched green beans. They’re an easy way to boost nutrition and texture.
This salad is not only easy to customize but also easy to serve in a variety of ways, here are a few of my favorites:
Serving Suggestions For Asparagus Pesto Orzo Recipe
Enjoy this easy pasta salad as a complete meal or follow some of my favorite suggestions!
Meal prep friendly: Make a big batch and enjoy it for lunch throughout the week. It holds up well in the fridge for 3–4 days.
Serve as a side dish: This salad pairs perfectly with grilled meats, roasted vegetables, or a cozy bowl of soup. Keep a little extra pesto on hand to drizzle over the meat or veggies, or swirl it into a creamy white bean or potato soup for an extra flavor boost.
Add protein: Turn it into a full meal by adding sliced grilled chicken breast, tofu, or white beans.
Great addition to potlucks or picnics: This dish is just as tasty served cold or at room temperature, making it easy to bring and share.
The Best Recipe Tips
Use fresh ingredients: Fresh basil, lemon juice, and, I must emphasize, a good-quality olive oil make a big difference in flavor.
Cook the orzo al dente: Slightly firm pasta holds up better in salads and won’t get mushy.
Serve at room temperature: Let the salad sit out for 10–15 minutes before serving to bring out the best flavor and texture.
Keep extra pesto on hand: A spoonful stirred in just before serving adds a burst of flavor and brings the salad back to life, especially if it’s been in the fridge for a couple of days and is starting to feel a little dry.
Brighten it up: A quick squeeze of fresh lemon juice can wake up the flavors and help loosen up dry pasta, making the salad taste freshly made again.
Recipe Storage Tips
Store any leftover orzo pesto pasta salad in an airtight container in the refrigerator. It stays fresh for 3–4 days, making it perfect for meal prep or quick lunches.
Give it a quick stir before serving, add a splash of olive oil or a spoonful of extra pesto if it seems a little dry after chilling.
Flexitarian-Friendly and Dietitian-Approved Ingredients
This orzo pesto salad fits beautifully into a flexitarian diet, a mostly plant-based way of eating that allows room for animal-based foods in moderation. It’s easy to customize with whatever protein works best for you, whether that’s tofu, grilled chicken, or mozzarella.
To boost the plant-based protein even more, I like using Barilla Chickpea Orzo. Made from chickpeas, it’s naturally gluten-free and higher in both protein and fiber than traditional orzo, making it a great option for flexitarians who want more plant-based nutrition without giving up satisfaction.
That said, chickpea pasta can be a little delicate, larger shapes and long noodles sometimes break apart or lose their texture after cooking. That’s why smaller shapes like orzo work especially well for chickpea-based pastas. For longer noodles, I prefer Barilla Protein+, which blends bean flour with wheat flour. It holds its shape better while still giving you that protein boost.
As a dietitian, I love how this salad brings together fiber-rich carbs, healthy fats, and protein in one simple, flavorful dish. It’s a nourishing and flexible meal that supports a balanced, realistic approach to healthy eating.
This bright and flavorful orzo salad is made with asparagus pesto, fresh veggies, and your favorite protein add-ins. It’s perfect for meal prep, spring gatherings, or an easy weeknight dinner. Flexitarian-friendly, quick to prepare, and packed with nutrients.
Cook orzo in salted water until al dente. Drain, rinse with cool water, and set aside. (Follow packaging instructions.)
Combine:
In a large bowl, toss orzo with pesto, lemon juice, olive oil, cherry tomatoes, parmesan.
Finish:
Top with more parmesan and almonds if using. Taste and adjust lemon juice or salt as needed.
Notes
Asparagus Pesto RecipeThis recipe makes approximately 4–5 cups of orzo pesto salad, enough for 3-4 servings as a side dish or light meal.For an extra boost of plant-based protein, try Barilla Chickpea Orzo. It’s naturally gluten-free and higher in protein and fiber, though it can be more delicate, smaller pasta shapes like orzo hold up best. Nutrition facts may vary depending on the brand of pesto, pasta, and optional toppings used.
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip:Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.
Bring a large pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.
Pulse the mixture a few times to combine.
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
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