Mediterranean Green Asparagus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g asparaus, reen
- 1 zucchini
- 1 red pepper (s)
- 1 small onion (s)
- 2 cloves garlic
- 1 sprig rosemary
- 3 tablespoon olive oil
- 3 tablespoon Pesto Verde alla Genovese
- 500 g penne
- Salt and pepper, from the mill
- 100 g Parmesan, or Don Bernado, freshly rated
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and peel the lower third, cut into 5 cm pieces. Quarter the zucchini and cut into 1 cm slices. Cut the bell pepper into strips. Chop the onion and garlic into small pieces.
- Cook pasta al dente.
- Heat the oil and fry the asparagus for 5 minutes at a medium temperature. Chop the rosemary needles, add them with the onion and zucchini, and finally fry the paprika and garlic for 3 minutes.
- Pour off the pasta and pour some pasta water over the vegetables, stir in the pesto, season and add the pasta to the vegetables in the pan, mix with the grated cheese.
- Tip:
- If you like, you can also fry some chili with the garlic.
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