Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g pasta, (taliatelle or riatoni)
- 500 g asparaus, reen
- 2 tablespoon pesto Genovese
- 200 ml cream
- 2 tablespoon olive oil, (high quality)
- butter
- salt and pepper
- 1 medium onion (s)
- 200 g ham, cooked
- Parmesan, fresh or grated.
Print Recipe
Pin Recipe Instructions
- Cut approx. 3 cm from the cut on the asparagus. Then cook it al dente in plenty of salted water with a piece of butter, drain and rinse in ice water. Then cut into pieces approx. 2-3 cm in size. Cook the pasta al dente in the same water.
- Cut the ham into strips, chop the onion. Let both approach in the medium-temperature heated olive oil. Add the pesto & cream and stir. Fold in the pasta and asparagus and season with salt & pepper. Bring to the boil again.
- After serving on the plate, you can sprinkle freshly planed parmesan on top.
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