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Pasta with Asparagus and Parsley Pesto

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 150 g Picolini (MINI PIPE RIGATE / here from Barilla)
  • 1 tsp Salt
  • 500 g Asparagus
  • 1,5 liter Water
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon
  • 100 g Parsley pesto (see my recipe: *))
  • 4 tbsp Cooking cream
  • 4 tbsp Asparagus cooking water
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Sweet soy sauce
  • 2 Stalk Parsley for garnish

Instructions
 

  • Cook the pasta (150 g Picolini) in salted water (1 teaspoon salt) for about 6 minutes and drain through a kitchen sieve. Peel the asparagus with the peeler, cut the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes until al dente Cut into pieces approx. 2 cm long. Mix / heat parsley pesto (2 tbsp) with cooking cream (4 tbsp) and asparagus boiling water (4 tbsp) in a pan, add the cooked pasta and pieces of asparagus and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill Season (2 big pinches) and sweet soy sauce (1 tbsp). Pan-stir everything for a few minutes, divide between 2 plates and garnish with parsley, serve. *) Parsley pesto
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Written by John Myers

Professional Chef with 25 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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