Pasta with Wild Garlic Pesto, Green Asparagus and Cocktail Tomatoes

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Pasta with Wild Garlic Pesto, Green Asparagus and Cocktail Tomatoes

Instructions

Wash the asparagus, cut off the woody ends and cut into bite-sized pieces. Heat some oil in a pan and cook the asparagus al dente over medium heat. Depending on how al dente you want the asparagus, this takes about 10 minutes.
Meanwhile, bring plenty of salted water to the boil and cook the ribbon noodles al dente. Wash the cherry tomatoes and cut them in half. The wild garlic pesto can be bought, but of course you can also make it yourself.
When the asparagus is firm to the bite and the pasta is cooked, briefly heat the pesto in the pan, add the pasta and the cocktail tomatoes. Heat everything and serve with fresh basil if desired.
A light spring dish that is quick to prepare.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.