Summary

Ingredients

• 100 ml condensed milk
• 1 handful rocket
• 2 tablespoons oil
• 50 g cashew nuts
• 2 teaspoons salt
• 3 tablespoon parmesan
• 500 g asparaus, reen
• 500 g pasta
• 1 pinch (s) sugar
• rocket and parmesan shavings, for decorating

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Instructions

1. Add salted water for the pasta, cook the pasta. At the same time cut off the woody ends of the asparagus, cut into bite-sized pieces and fry in a little oil in a pan with a pinch of sugar and 1 teaspoon of salt.
2. Meanwhile, puree the rocket, 2 tablespoons of Parmesan, 1 tablespoon of oil and the cashew nuts (preferably roasted briefly) to make a pesto.
3. Before the asparagus is done, add the condensed milk and stir in the pesto. Simmer briefly and pour over the pasta, which has been drained in the meantime. Decorate with parmesan shavings and rocket if you like.