Spelt pasta with asparagus two ways

Spelt pasta with asparagus two ways


Cook the spelt pasta in salt water until al dente, then drain, saving a little pasta water to toss the pasta in to prevent it from sticking together.

Roughly remove the woody ends from the green asparagus and cut into bite-size pieces. Put half of the asparagus (lower asparagus pieces) into a food processor with the remaining pesto ingredients and a dash of lemon juice and blend to the desired consistency. Season with extra salt and pepper to taste if required.

Place the upper asparagus pieces in a little cooking olive oil in a pan or on the Tepan grill and cook for about 3 minutes with a dash of lemon juice, salt and pepper.
Combine the pasta with the pesto, asparagus and additional herbs to taste then serve.

For four persons

  • 500 g wholemeal spelt pasta

For the pesto:

  • 500 g green asparagus
  • 75 g Pecorino cheese, coarsely chopped
  • 75 ml olive oil
  • 5–6 sprigs of basil, coarsely chopped
  • 5–6 sprigs of chives, coarsely chopped
  • 5–6 redvein dock leaves (or other fresh herbs), coarsely chopped, plus additional leaves for garnishing
  • 2 dashes of lemon juice
  • 1 small garlic clove
  • Natural or sea salt
  • Ground pepper
  • A little cooking olive oil

odeslání nákupního seznamu