INGREDIENTS

Ingredients

• 500 g of green asparagus
• salt
• 250 g of short pasta (e.g. penne)
• 25 g of pine nuts
• 2 cloves of garlic
• 1 lemon
• 3 tablespoons of extra virgin olive oil
• 40 g of parmesan in one piece
• pepper
• 2 basil stalks

HOW TO MAKE IT

Preparation

1. Prepare the asparagus by washing and draining it. Remove the woody end and peel the bottom third, if necessary. Cut the asparagus into 4-5cm long pieces.
2. In a saucepan, such as the ZWILLING VITALITY, bring plenty of salted water to a boil. Cook the pasta according to package instructions until it is al dente. About 5 minutes before the pasta is done, add the asparagus pieces to the boiling water. Be careful not to overcook them.
3. Meanwhile, toast the pine nuts in a wok, such as the BALLARINI VIPITENO. Peel and finely slice the garlic. Cut the lemon in half and squeeze the juice. Heat oil in the wok and briefly fry the garlic. Then, pour in the lemon juice.
4. Remove approximately 200 ml of cooking water. Drain the pasta with asparagus on a sieve, such as ZWILLING TABLE. Add the pasta and asparagus to the wok, pour in approximately 150 ml of cooking water and mix thoroughly. Heat everything up again. If it is too dry, add a little cooking water. Grate two thirds of the parmesan directly onto the pasta, for example with the ZWILLING Z-Cut grater. Season well with salt and pepper, for example using the ZWILLING ENFINIGY electric salt and pepper mill.
5. Just before serving, add the chopped basil leaves and the parmesan. Serve on deep plates, for example those from the STAUB Dining line, sprinkled with pine nuts and the remaining grated parmesan.

Tip

Depending on the thickness of the asparagus, the cooking time varies from 3-5 minutes.

Info

Any leftovers can be vacuum sealed in a special ZWILLING FRESH & SAVE container and stored in the refrigerator.