25 March, 2024

This vibrant asparagus pesto pasta will make sure that the flowers aren’t the only thing that will be springing into life. The combination of earthy asparagus, fresh basil pesto, and zesty lemon is a match made in culinary heaven!


Preparation time:  20 minutes 

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.


500g asparagus – tough ends removed and cut into small pieces (approx.. 2.5cm)

2 garlic cloves – minced

2 tbsp olive oil

500g wholemeal pasta of choice

125g (½ cup) basil pesto

1 lemon – juiced

50g (½ cup) parmesan cheese – grated or shaved

Salt and pepper


  • Preheat the oven to 200°C.
  • Bring a large pot of water to a boil and cook pasta according to package directions until al dente.
  • While the pasta is cooking, heat the olive oil and add the asparagus, tossing to cook evenly for around 3 minutes. Add the garlic to the pan and cook for another 2 minutes. Remove pan from heat.
  • When the pasta is cooked, drain and return to the pot. Add the asparagus with garlic, basil pesto, lemon juice, and half the Parmesan. Toss until pasta is evenly coated with pesto. Salt and pepper to taste.
  • Divide pasta into bowls and top with the rest of the Parmesan cheese.


Why this is good for you  

Wholemeal pasta has a higher fibre content than white pasta. A diet high in fibre is associated with a decreased breast cancer risk.

Asparagus is a non-starchy vegetable; this group of vegetables may help decrease the risk of developing breast cancer.

Enjoyed this asparagus pesto pasta recipe and are craving more recipes like this? Breast Cancer UK’s brand new recipe e-book Download (for free) ‘Organic Flavours’ has got you covered! What are you waiting for? Get cooking. 

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