Spaghetti with fried asparagus and wild garlic pesto

Ingredients for 4 servings:

• 1 bunch of wild garlic
• 75 g walnuts, chopped
• 75 g Parmesan, freshly grated
• 150 ml olive oil
• salt and pepper
• 500g spaghetti
• 500 g asparagus, green
• 1 tbsp olive oil
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sophisticated spring pasta

For the pesto, wash the wild garlic, trim off the thick stalks, and chop finely. Roast the walnuts in a pan without fat until golden yellow. Finely purée the wild garlic, walnuts, and Parmesan cheese with the oil. Season with salt and pepper. Cook the spaghetti until al dente. In the meantime, wash the asparagus and trim off the ends (about 1/3 of the asparagus stalk). Then cut the stalks diagonally into pieces about 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. Add a little salt. Mix the cooked spaghetti with the pesto and asparagus pieces, arrange on plates, and sprinkle with grated Parmesan cheese. Tip: 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 will keep in the refrigerator for several months.