Summary

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.

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Instructions

1. 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.
2. 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.
3. After serving on the plate, you can sprinkle freshly planed parmesan on top.