Ingredients for 4 people:
1 kg green asparagus
500 g penne
Salt
2 tbsp olive oil
100 g cocktail tomatoes
1 small red chilli pepper
4 tbsp basil pesto
Basil leaves for sprinkling
Preparation:
1. Peel lower third of asparagus spears, cut off ends generously. Rinse the asparagus and cut into bite-sized pieces.
2. Cook the penne al dente in plenty of salted water according to the instructions on the packet.
3. Heat the olive oil in a large frying pan. Fry the asparagus in it for 3-4 minutes.
Rinse the cocktail tomatoes, dab dry and halve. Slit the chilli lengthways.
Rinse the chilli and chop finely. Add the tomatoes and chilli to the asparagus and fry for the last few seconds.
4. Mix the basil pesto with 3-4 tbsp asparagus cooking water. Drain the penne and put back into the pot. Mix with the basil pesto. Add the asparagus-tomato mixture and mix loosely. Garnish with basil leaves.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 603
Joule: 2521
Protein: 21.8 g
Fat: 16 g
Carbohydrates: 91 g
(FoodCentrale by ddp images)
