Pasta with green asparagus and avocado pesto

Ingredients for 4 servings:

• 500 g asparagus, green
• salt and pepper
• Sugar
• 350 g pasta (ribbon pasta, linguine, spaghetti or fettuccine)
• 2 small avocados
• 3 tbsp lime juice
• 4 sprigs of mint
• 4 stalks of parsley, flat
• 2 tbsp almond(s) or pumpkin seeds, ground
• 3 tbsp oil, about 30 ml, pumpkin seed, nut or olive oil
• 30 g Parmesan, grated
• 1 red chili pepper(s) – nB also 2
• 30 g Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Light, quick summer dish with refreshing guacamole pesto

Peel the bottom third of the green asparagus, cut the asparagus into 3 cm pieces, and cook in salted water with a pinch of sugar for about 5 minutes. Cook the pasta in boiling salted water according to the package instructions until al dente (use the lower time recommended). Meanwhile, prepare the pesto: halve the avocados, remove the pits, scoop out the flesh, dice finely, and mix with lime juice. Wash the mint and parsley, shake dry, chop the leaves, and blend finely with half of the avocado cubes and the ground almonds or pumpkin seeds. Mix in the oil and grated Parmesan cheese. Season with salt and pepper to taste. Wash and trim the chili pepper, and cut it into long, thin strips. Drain the pasta and toss it with the asparagus pieces, the remaining avocado cubes, and the pesto. Serve on 4 plates and garnish with Parmesan shavings and chili strips. Tip: If you don’t like the heat of the chili or if you have children with you, you can replace the chili with quartered cocktail tomatoes.