Summary

Ingredients

• 250 g pasta (macaroni), short
• Salt water
• 500 g asparaus, reen
• 1 cup crème fraîche
• 4 tablespoon water, warm
• 60 g pesto, reen
• 2 tablespoon sugar
• 4 tablespoon balsamic vinegar
• 60 g olives, black, pitted
• 0.5 ½ bunch basil
• 100 g pine nuts or sunflower seeds
• 20 g parmesan in one piece
• salt and pepper
• 4 tablespoon olive oil
• 250 g cherry tomato (s)

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet and rinse with cold water. Peel the asparagus only in the lower third and cut into pieces approx. 4 cm long.
2. Mix the creme fraîche, water and pesto with a whisk and season with 1 tablespoon sugar, 2 tablespoons vinegar, salt and pepper. Gradually stir in 2 tablespoons of olive oil. Mix the pasta with the dressing.
3. Cut the olives into rings and the basil leaves into strips. Wash the tomatoes.
4. Heat 2 tablespoons of olive oil in a pan, fry the asparagus on all sides for about 2 minutes. Then add tomatoes, pine nuts and olives and fry for about 3 minutes. Deglaze the vegetables with the remaining sugar and vinegar and season with salt and pepper.
5. Spread the pasta on a large plate and arrange the asparagus-vegetable mixture on top. Slice off the parmesan with a peeler and sprinkle the salad with parmesan and basil strips.