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Pasta with wild garlic pesto, green asparagus and cocktail tomatoes

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 400 g asparagus, green
  • 250 g cocktail tomatoes
  • 8 tbsp pesto (wild garlic pesto)
  • some oil
  • e.g. basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A fresh spring dish

Wash the asparagus, trim off the woody ends, and cut into bite-sized pieces. Heat a little oil in a pan and cook the asparagus over medium heat until al dente. Depending on how al dente you want the asparagus, this will take about 10 minutes. Meanwhile, boil plenty of salted water and cook the tagliatelle pasta al dente. Wash the cocktail tomatoes and halve them. The wild garlic pesto can be bought or made at home. When the asparagus is al dente and the pasta is cooked, heat the pesto briefly in the pan, add the pasta and cocktail tomatoes. Heat everything through and serve with fresh basil, if desired. A light spring dish that’s quick to prepare.

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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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