ASPARAGUS PESTO PASTA
: 325 Kcal Preparation
: 10 min Cooking
: 20 min Difficulty
Begin by cleaning the asparagus, removing the tough ends of the stalks and the outermost leaves. Cut the asparagus into roughly 2cm pieces.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
In a pan, sauté the chopped garlic in the organic extra-virgin olive oil Il Cavallino until golden brown.
Add the asparagus and cook for approximately 10 minutes, or until tender.
Add the chopped walnuts, grated Parmigiano-Reggiano cheese, and a pinch of black pepper. Mix everything together.
When the pasta is cooked, drain it and add it to the pan with the asparagus pesto, stirring well.
Serve the pasta with asparagus pesto hot, optionally topped with more grated Parmigiano-Reggiano cheese and a sprinkle of black pepper.