Grilled Asparagus & Lemon Pasta

Deliciously grilled asparagus, plenty of fresh basil, and a bit of parmesan or vegan cheese. All tossed together with hot pasta, lemon and garlic oil with walnuts. It’s a simple yet vibrant pasta recipe that is ready in 30 minutes and perfect any night of the week. The leftovers will also make for a delicious lunch the following day, and can be eaten hot or cold.


  • No asparagus? Use sprouting broccoli, broccoli or green beans. 
  • No pasta? Try with noodles. 
  • Vegan? Use a vegan parmesan alternative instead. 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


250 g Asparagus

150 g Pasta

For the sauce:

50 g Walnuts

3 Garlic cloves

60 g Olive oil

1 Lemon (zested and juiced )

40 g Parmesan

a bunch of Basil leaves (chopped )

Salt & pepper


  1. Preheat the oven to 200C/180c fan/6 gas mark. Snap off the woody ends of the asparagus (save them in your freezer for making stock or soup). Blanch the asparagus in boiling water for 1-2 minutes (depending on thickness) then remove from the water and place in a baking dish.
  2. Drizzle the asparagus with a little oil, season to taste with salt and pepper and grill for 5-6 minutes. Keep the asparagus water, top up with enough water to cook pasta in and add a generous pinch of salt. Cook the pasta until al dente, following packet instructions. 
  3. Put the walnuts, garlic cloves and olive oil in a food processor. Blend until you have a pesto-like texture. 
  4. Place a large frying pan over medium heat and pour in the walnut mixture. Cook for 2-3 minutes, then add the pasta, parmesan, lemon zest and lemon juice.
  5. Toss well, add the basil and season to taste. Enjoy! 
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for 1 month. 

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