Ribbon pasta with wild garlic pesto and fresh tomatoes

Ingredients for 1 servings:

• 4 stalk(s) asparagus, white
• 4 stalk(s) asparagus, green
• 1 handful of wild garlic
• 1 cup(s) olive oil
• 50 g Parmesan, grated
• 1 tbsp butter
• 1 handful of pine nuts
• Salt
• 1 tomato(s)
• 100 g tagliatelle pasta

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cook the tagliatelle pasta al dente. Peel the asparagus and blanch briefly, then slice diagonally. Cut some of the wild garlic into strips and reserve for garnish. Place the rest in a blender or container (like a magic wand). Add the olive oil, grated Parmesan cheese, and pine nuts, and blend briefly. Heat the butter in a pan, fry the asparagus briefly, then add the pesto. Heat the whole thing again, tossing to coat. Season with salt. Quarter the tomatoes, remove the cores, and cut the fillets into strips! Toss the asparagus and pesto over the cooked pasta, garnish with the tomato strips, and sprinkle the chopped wild garlic over the top.