John Myers
Pasta with Asparagus and Arugula
The perfect pasta with asparagus and arugula recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 400 g Pasta
- 100 g Cherry tomatoes
- 50 g Arugula
- 1 tbsp Grated lemon peel
- 1 Onion
- 1 Clove of garlic
- Extra virgin olive oil
- Salt
- Black pepper from the mill
- First peel the onion and garlic and dice finely. Cut off the woody asparagus ends, peel a little if necessary and cut into thin slices. Then wash the cherry tomatoes and cut them in half. Wash the rocket thoroughly, spin dry and cut off the stalks.
- Finely puree the rocket with a little olive oil and mix with the grated lemon zest and set aside for now.
- Sweat the onion and garlic cubes in a little olive oil until translucent. Then add the asparagus and tomatoes and fry them.
- Cook the pasta in salted water until firm to the bite, drain and mix with the rocket-lemon mixture and add to the fried vegetables and mix everything together. If you like, you can slice some Parmesan cheese over it.
a notice
- If you puree the rocket, lemon peel, garlic cubes and some grated Parmesan with olive oil, you get a nice pesto that can be kept in the fridge for 2 weeks.
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