Pasta makes you happy, especially if it’s so seasonal and fresh, with crisp green asparagus for a good mood, lemon for an extra portion of vitamin C and pasta that quickly provides us with new energy. Quick to prepare and simply delicious!
Linguine mit grünem Spargel, Rucola und Kirschtomaten
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Linguine mit grünem Spargel, Rucola und Kirschtomaten
| Rezept drucken |
Print Recipe
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| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 400 g Linguine or any type of pasta
- 300 g green asparagus
- 1 organic lemon
- 2 garlic cloves
- 2 stalks basil
- 2 stalks flatleaf parsley
- 60 g Grana Padano grated
- 40 ml olive oil for the pesto
- 20 ml rapeseed oil
- salt, pepper
- 120 g cherrry tomatoes
- 30 g arugula rinsed
- 80 g sour cream
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Simmer the pasta in salty water until al dente. Peel the bottom third of the asparagus and trim off the woody end. Then chop into pieces approx. ½ cm thick. If possible, leave the tips whole. Juice and zest the lemon.
- Make a pesto from the garlic, herbs, cheese and olive oil. Stir in the lemon zest and juice, then season with salt and pepper.
- Heat the rapeseed oil, sweat the asparagus Add the cherry tomatoes, pasta and pesto, and mix well. Season to taste. Plate the pasta in a deep dish, then garnish with arugula and sour cream.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.