Spaghetti with asparagus pesto

RECIPE BY: Nathalie Charron

A simple spring recipe featuring the vegetable everyone has been talking about for 2000 years, asparagus!

Serves 2


  • A box of GoGo Quinoa spaghetti (227g)
  • 1 cup of fresh baby spinach
  • 1 bunch of fresh asparagus
  • 1 clove of garlic
  • 1 cup of fresh basil
  • Juice of one lemon
  • 1/4 cup toasted walnuts
  • 3 tablespoons of nutritional yeast
  • 3 tablespoons of olive oil


  1. Cook the pasta according to the instructions on the box and reserve about 1/2 cup of the cooking water
  2. Blanch the asparagus for about 3 minutes
  3. In a blender, add a dozen asparagus (save the rest for the service), garlic, basil, lemon juice, walnuts, nutritional yeast, olive oil and cooking water
  4. Mix until you obtain a creamy substance
  5. Reheat if necessary, add the pasta to the sauce and garnish with the remaining chopped asparagus and a few walnuts!