Pasta with asparagus and lemon pesto

Ingredients (for 2 servings):

200 g of pasta (e.g. tagliatelle, penne or fusilli),

1 bunch of green asparagus,

2 cloves of garlic,

2 tablespoons olive oil,

grated peel of ½ lemon,

juice of ½ lemon,

2–3 tablespoons finely grated parmesan or grana padano,

salt, freshly ground pepper,

optional: a pinch of chilli flakes, a handful of rocket or basil leaves for decoration.

Preparation method:

Cook the pasta in plenty of salted water according to the instructions on the package until al dente.

Wash the asparagus and snap off the tough, woody ends – the stalks will snap at the right place. Cut into 3–4 cm pieces.

Heat olive oil in a large pan, add pressed garlic, then add asparagus. Fry for 5–7 minutes, until soft but still slightly crunchy.

Add drained pasta, grated lemon zest and juice, and parmesan. Mix everything thoroughly, season with salt and pepper to taste.

Serve immediately, sprinkled with additional cheese and – for a more intense version – a pinch of chilli. Goes well with rocket or fresh basil.

AM

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