Spaghetti with asparagus and pesto

Ingredients for 4 servings:

• 2 red bell peppers, diced
• 6 tbsp olive oil
• salt and pepper
• 500 g asparagus, green, cut into pieces
• 320 g spaghetti
• 1 avocado(s), ripe
• 3 tbsp lime juice
• 50 g Grana Padano, grated
• 3 tbsp pine nuts, ground
• 10 basil leaves, chopped
• 1 pinch(s) of sugar
• Pepper berries, pink

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sauté the bell pepper cubes with salt and pepper in 2 tablespoons of olive oil for 5-10 minutes. Cook the asparagus in salted water for about 5 minutes. Cook the spaghetti in plenty of boiling salted water until al dente. Drain and reserve 150 ml of the pasta water. Halve the avocado, scoop out the flesh, drizzle with a little lime juice, and mash. Mix the puree with the pasta water, the remaining oil, Grana Padano, pine nuts, and basil. Add sugar, salt, and pepper. Mix the spaghetti, asparagus, bell peppers, and pesto. Season with salt, pepper, and lime juice. Serve garnished with pink peppercorns.