Asparagus pasta with caramelized walnuts

Ingredients for 3 servings:

• 300g penne
• 1 package of frozen prawns “Herbs de Provence”, approx. 250 g
• 1 onion(s)
• 1 shot of white wine, optional
• 500 g asparagus, green
• 40 g Parmesan
• e.g. salt and pepper
• 1 handful of arugula
• 6 tbsp olive oil
• 20 g basil
• 1 ½ tbsp pine nuts
• 1 tbsp Parmesan, grated
• 1 handful of walnuts
• 6 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Blend the basil, olive oil, grated Parmesan, pine nuts, and salt together to make a pesto and set aside. Cook the pasta in salted water until al dente, drain, and set aside. Meanwhile, chop the onion. Trim the woody ends of the asparagus and, if necessary, peel the bottom third. Then cut the stalks into bite-sized pieces. Chop or grate the Parmesan and wash the arugula. Sauté the onion pieces and add the frozen shrimp (still unthawed) and fry them. If desired, deglaze the shrimp with a splash of white wine. Reduce the heat, add the asparagus pieces, and cook covered over medium heat for about 10 minutes. Take another pan or saucepan, melt the sugar, add the walnuts, and let them caramelize. When the asparagus is cooked al dente, add the pasta, arugula, Parmesan, and pesto and stir well. Finally, add the caramelized walnuts and enjoy.