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Asparagus tagliatelle with wild garlic pesto
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 593
  • Fat about 29g
  • Carbohydrates about 67g
  • Protein about 15g
This is needed
This is needed for 4 people
Pesto
  • 30 g wild garlic
  • 10 g unsalted, shelled pistachios
  • 1 dl olive oil
  • 20 g grated Sbrinz
  • 0.25 tsp salt
Pasta
  • 350 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 200 g green asparagus, lower third peeled, shaved lengthwise into thin strips
  • 200 g white asparagus, peeled, shaved lengthwise into thin strips
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And that's how it's done
And that's how it's done
Pesto
Puree the wild garlic with all the other ingredients up to and including the salt.
Pasta
Cook the tagliatelle in salted water until just al dente, add the asparagus for the final 2 mins. Drain the tagliatelle and asparagus, reserve approx. 50 ml of cooking liquid, set aside.
To serve
Mix the reserved cooking water, asparagus tagliatelle and pesto, plate up.