Summary

Ingredients

• 400 g pasta (Mafaldine) or taliatelle
• 500 g asparaus, reen
• 70 g almond (s), peeled
• 15 mint leaves, fresh
• 1 clove garlic
• salt and pepper
• 2 tablespoon olive oil

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Instructions

1. Roast the almonds in the oven at 160 degrees for 20 minutes, then roughly chop.
2. Heat the olive oil. Fry the crushed garlic clove in it for a few minutes, then remove. In the meantime, wash the asparagus, cut into two-inch pieces and fry in the flavored oil.
3. In the meantime, cook the pasta in plenty of salted water according to the instructions on the packet. Add the almonds and mint leaves to the asparagus in the pan. Drain the pasta, add it and mix everything well. To serve, drizzle with a little olive oil and grind pepper over it.
4. Non-vegans can shave a few shavings of pecorino or parmesan over them.