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Spaghetti with asparagus, seafood and wild garlic pesto

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Ingredients for 2 servings:

  • 200g spaghetti
  • 500 g white asparagus
  • 250 g seafood, frozen
  • 100 ml Cremefine, for cooking, 7% fat
  • 1 clove(s) garlic
  • 2 tbsp pesto (wild garlic), see my recipe in the database
  • 1 tsp butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the asparagus and cut into bite-sized pieces. Melt the butter in a hot pan and brown the asparagus. Chop the garlic and brown it briefly. Add the frozen seafood and fry. Deglaze with Cremefine and season with salt and pepper. Simmer for about 5 minutes. Meanwhile, cook the spaghetti in salted water until al dente. Drain the spaghetti and add it to the pan. Mix everything together and serve on plates. Finally, top each dish with a tablespoon of wild garlic pesto.

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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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