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
- 500 g ribbon noodles
- 400 g asparaus, reen
- 250 g cocktail tomatoes
- 8 tablespoon pesto (wild garlic pesto)
- some oil
- basil
Print Recipe
Pin Recipe 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.
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