Tagliatelle with Green, Crunchy Asparagus, Pesto and Prawns

5 from 9 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


For the pesto:

  • 20 g Unsalted butter
  • 20 medium-sized Prawns, raw, frozen
  • 70 g Egg noodles, wide, China, dried
  • 150 g Water
  • 3 g Chicken broth, Kraft bouillon
  • 3 cm Asparagus tips, everyone
  • 15 g Cashew nuts, roasted, unsalted
  • 2 medium-sized Cloves of garlic, fresh
  • 2 tbsp Celery leaves, fresh
  • 1 pinch Salt
  • 1 pinch Black pepper, fresh from the mill
  • 2 tbsp Orange juice
  • 4 tbsp Extra virgin olive oil
  • 1 tbsp Lime juice, fresh
  • 2 tbsp Noodle cooking water
  • 2 tbsp Sour cream

To garnish:

  • Parmesan, grated
  • Lettuce leaves, fresh
  • Cashew nuts, whole
  • Blossoms


  • Let the prawns thaw. Wash the asparagus, cap approx. 2 cm at the bottom and remove 3 cm from the tips for the pesto at the top. Peel the asparagus from the middle with an asparagus peeler. Halve the pieces crosswise.
  • Put the ingredients for the pesto in a small blender beaker and coarsely puree for 1 minute on the lowest setting. Bring the water for the egg noodles to the boil, dissolve the chicken stock in it and cook the noodles al dente according to the instructions on the package.
  • Melt the butter in a pan and fry the asparagus pieces in it for about 4 minutes.
  • Cover the serving bowls with the washed lettuce leaves, spread the pasta on top and drizzle the pesto over the pasta. Add the asparagus. And fry the prawns in the butter of the asparagus until pink and spread them over the pasta. Serve warm and enjoy.
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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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