Spaghetti with wild garlic pesto and green asparagus

Ingredients for 2 servings:

• 200g spaghetti
• 2 bunches of wild garlic
• 4 tbsp olive oil
• 2 tbsp pine nuts
• 300 g asparagus, green
• ½ bulb(s) of fennel
• 2 tbsp crème fraîche
• 2 chicken breast fillets

Instructions

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

Rinse the wild garlic and pat dry. Place it in a tall mug, add a little salt, and pour over the olive oil. Roast the pine nuts in a pan until golden brown (without fat) and add to the wild garlic. Purée with a hand blender until finely ground. Trim the asparagus and cut into bite-sized sticks. Rinse the fennel and finely slice it. Boil water for the pasta. While the pasta is cooking, heat a little oil in a pan and fry the chicken breast fillet, which has been cut into strips. Add the asparagus and sauté for about 8 minutes. Then add the fennel and cook until tender. Finally, add 2 tablespoons of crème fraîche and the pesto to the pan. Drain the pasta and add it to the pan. Mix everything well and season with salt and pepper. Shrimp also tastes great with the chicken.