Summary

Ingredients

• 200 g Farfalle, (whole rain)
• 500 g asparaus, reen
• 80 g cream
• 2 tablespoon wild garlic pesto, alternatively basil pesto
• 2 spring onion (s)
• 1 clove garlic
• 150 g parmesan cheese
• salt and pepper
• 1 tablespoon sunflower oil, or olive oil
• Fat, for the baking dish

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Instructions

1. Cook the farfalle according to the instructions on the packet. Grease the baking dish.
2. The woody ends of the green asparagus spears are either broken off or cut off and the asparagus then cut into 3 - 4 pieces. Then the spring onions are cut into fine rings.
3. The garlic is finely chopped and briefly sautéed with a little oil in a small pan with the spring onions.
4. 2 minutes before the end of the pasta cooking time, add the asparagus pieces to the cooking water of the pasta, leave everything in the pot until the end of the cooking time. Then drain everything and either put in a saucepan or a bowl, mix everything with a little oil. At this point preheat the oven to 170 degrees.
5. Now the cream is mixed with the wild garlic pesto and the parmesan is grated. Two thirds of the parmesan is poured into the cream and wild garlic cream and everything is seasoned with pepper and salt, then everything is stirred until smooth.
6. Now the spring onions and the garlic are added to the Farfalle in the pot while they are still hot, and the parmesan, cream and wild garlic cream is poured over everything and stirred. Now everything is put into the baking dish, sprinkled with the rest of the parmesan and baked on the middle rack for about 25 minutes.