Tagliatelle with Wild Garlic Pesto and Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 stalks asparagus, white
- 4 stalks asparagus, green
- 1 handful wild garlic
- 1 cup olive oil
- 50 g parmesan, rated
- 1 tablespoon butter
- 1 handful pine nuts
- salt
- 1 tomato (s)
- 100 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Cook ribbon pasta al dente.
- Peel and briefly blanch the asparagus, cut diagonally into slices.
- Cut part of the wild garlic into strips and save for garnish, put the rest in a blender or container (magic wand), add the olive oil, the grated Parmesan and the pine nuts, mix briefly!
- Heat the butter in a pan, fry the asparagus briefly and add the pesto, heat the whole thing again while swirling. Season to taste with salt!
- Quarter the tomato, remove the core and cut the fillets into strips!
- Pour the asparagus with the pesto over the cooked noodles, garnish with the tomato strips and sprinkle with the sliced wild garlic as the icing on the cake.
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