Tagliatelle with Wild Garlic Pesto and Fresh Tomatoes

Summary

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

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Instructions

1. Cook ribbon pasta al dente.
2. Peel and briefly blanch the asparagus, cut diagonally into slices.
3. 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!
4. 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!
5. Quarter the tomato, remove the core and cut the fillets into strips!
6. 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.