Pasta with Asparagus, Tomato and Wild Garlic Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g taliatelle
  • 500 g asparaus, reen
  • 20 cocktail tomatoes
  • 10 wild garlic leaves
  • 1 ½ spring onion (s)
  • some lemon juice
  • 150 g parmesan cheese
  • 200 ml vegetable stock
  • 200 ml cream
  • some oil
  • possibly milk
  • salt and pepper
  • 3 teaspoons flour
  • water
Pasta with Asparagus, Tomato and Wild Garlic Sauce
Pasta with Asparagus, Tomato and Wild Garlic Sauce

Instructions

  1. Halve the tomatoes, wash the asparagus and cut into 3 - 4 cm long pieces. Cut the spring onions into thin rings.
  2. Heat some oil in a pan and sauté the asparagus over medium heat, at the same time add the pasta water. The noodles should be cooked just before the sauce is finished.
  3. After 5 - 7 minutes add the spring onions, tomatoes and lemon juice to the asparagus.
  4. Mix the vegetable stock and first pour 150 ml of it into the pan - only add the rest if necessary. Then add the cream and season the sauce with salt and pepper. If necessary, add more vegetable stock and, if necessary, add a dash of milk.
  5. Mix 3 teaspoons of flour and a little water into a flour dough and mix with the sauce. Then grate the parmesan and stir in. If necessary, add a little salt and pepper.
  6. Arrange everything on the plate and serve with finely chopped wild garlic as a topping.

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