Summary

Ingredients

• 100 g walnuts
• 200 g carrot (s)
• 1 clove garlic
• 500 g asparaus, reen
• 20 g butter
• 400 ml vegetable stock
• salt and pepper
• 1 teaspoon curry paste, red
• 1 lime (s), untreated, juice and grated zest
• 500 g taliatelle, fresh, from the coolin shelf
• 1 bunch coriander

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Instructions

1. Roughly chop the walnuts. Peel the carrots and cut into pieces. Peel and finely dice the garlic. Wash the asparagus and peel the lower third.
2. Heat the butter, sauté the garlic and carrots in it. Add 300 ml vegetable stock, salt, pepper, curry paste, the lime zest and juice. Cover and cook for 12 minutes. Cut the asparagus diagonally into pieces. Steam with 100 ml vegetable stock for 5 minutes. Puree the carrots, add 2/3 of the walnuts, season the sauce vigorously. Cook the pasta in boiling salted water according to the instructions on the package.
3. Wash the coriander and shake dry. Mix the pasta with the sauce, asparagus and coriander. Sprinkle with walnuts and serve immediately.