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Green asparagus with wild garlic pesto and pasta

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 1 bunch of wild garlic
  • 30 g Pecorino
  • 30 g olive oil
  • 30 g pine nuts
  • 240 g penne
  • butter
  • 10 dates

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegetarian

Peel the lower third of the asparagus, wash it, and cut it into approximately 5 cm pieces. Cook the penne in salted water until al dente. Wash the wild garlic. Blend it with pecorino, olive oil, and pine nuts using a hand blender to make a pesto. This also works with basil, but I add a clove of garlic. Sauté the asparagus in butter for 5-7 minutes until al dente. Cut the dates into small pieces. Add the cooked pasta to the pan with the asparagus. Stir in the pesto and let everything heat up briefly. Add the dates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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