Pumpkin Seed Asparagus Pasta

I just made up this recipe based on ingredients we already had in the kitchen.  It turned out to be amazing – hubby’s “all-time favorite recipe”!  I was so busy eating it I forgot to take a picture of the final product… oh well, next time.


  • 1 large bunch asparagus
  • 3/4 cup raw pumpkin seeds
  • 1 large bunch Lacinato kale, washed and chopped into pieces
  • 1 can little white beans, rinsed and drained (or red beans might be good too!)
  • 1 lb. gluten-free pasta (I like red lentil pasta)
  • olive oil
  • salt and pepper


  1. Preheat oven to 410 F.
  2. Wash and cut asparagus into bite sized pieces.  Toss with olive oil, salt, and pepper.  Spread evenly on a cookie tray (or two) lined with tin foil.  Roast in the oven for about 30 minutes or until done.
  3. Toss pumpkin seeds in olive oil and a little salt.  Spread evenly on a cookie tray lined with tin foil.  Roast in the oven for about 15-20 minutes or until done. (They can go in the oven at the same time as the asparagus – just need less cooking time.)
  4. With about 10 minutes to go on the asparagus roasting time, cook the pasta and sauté the beans and kale in a little olive oil.
  5. Combine the pasta, asparagus, pumpkin seeds, kale, and beans, along with a little more olive oil, and serve.  (Tip: this recipe is best served immediately.  It starts to dry out even after just 5 – 10 minutes sitting time.)
Roast the pumpkin seeds and asparagus.


Wash and cut the kale into pieces.


Saute the beans and kale.

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