Farfalle asparagus casserole

Ingredients for 2 servings:

• 200 g farfalle (wholemeal)
• 500 g asparagus, green
• 80 g cream
• 2 tbsp wild garlic pesto, alternatively basil pesto
• 2 spring onions
• 1 clove(s) garlic
• 150 g Parmesan
• salt and pepper
• 1 tbsp sunflower oil or olive oil
• Fat, for the casserole dish

Instructions

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

Cook the farfalle according to the package instructions. Grease a baking dish. Either snap off or trim the woody ends of the green asparagus spears and then cut the asparagus into 3-4 pieces. Next, thinly slice the spring onions. Finely chop the garlic and briefly sauté with the spring onions in a small pan with a little oil. Two minutes before the end of the pasta cooking time, add the asparagus pieces to the pasta cooking water and leave everything in the pot until the end of the cooking time. Then drain everything and place it in either a pot or a bowl and toss everything with a little oil. At this point, preheat the oven to 170°C (350°F). Now mix the cream with the wild garlic pesto and grate the Parmesan cheese. Add two-thirds of the Parmesan cheese to the cream and wild garlic mixture, season everything with salt and pepper, and stir until smooth. Now add the spring onions and garlic to the farfalle while still hot in the pan, then pour the Parmesan cream and wild garlic mixture over everything and mix. Transfer everything to the casserole dish, sprinkle with the remaining Parmesan, and bake on the middle rack for about 25 minutes.