Summary

Ingredients

• 1 bunch wild garlic
• 75 g walnuts, chopped
• 75 g parmesan, rated
• 150 ml olive oil
• salt and pepper
• 500 g spahetti
• 500 g asparaus, reen
• 1 tablespoon olive oil
• Tablespoons parmesan, freshly grated

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Instructions

1. For the pesto, wash the wild garlic, cut off the thick stalks and cut into small pieces. Roast the walnuts in a pan without fat until golden yellow. Finely puree the wild garlic, walnuts and Parmesan cheese with the oil. Season to taste with salt and pepper.
2. Cook the spaghetti al dente. In the meantime, wash the asparagus and cut off the ends (about 1/3 of the asparagus stick). Then cut the sticks diagonally into pieces approx. 2 cm long. Heat 1 tablespoon of oil in a pan and fry the asparagus pieces over medium heat for about 6 minutes until al dente. Salt a little.
3. Mix the finished spaghetti with the pesto and the asparagus pieces, arrange on plates and sprinkle with the grated parmesan.
4. Tip:
5. The wild garlic pesto can also be made in larger quantities during the season. If you put it in a screw-top jar and cover it well with olive oil, it can be kept in the refrigerator for several months.