Ingredients
Serves 4
- Sbrinz AOP pesto:
- 1 bunch plucked basil
- 50 g Sbrinz AOP
- 3 chopped garlic cloves
- 3 tbsp olive oil
- 2 tbsp pine nuts
- 1 tbsp olive oil
- 12 green asparagus spears
- 350 g farfalle, cooked according to the instructions on the packet
- Lemon zest from 1 untreated lemon
- 1 thinly sliced red onion
- 50 g rocket
- Salt and pepper
Preparation
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For the pesto, grate the Sbrinz AOP and puree in blender with basil, garlic, olive oil and pine nuts. Season to taste with salt and pepper.
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Cut off the asparagus tips and remove outer layer from spears. Chop up if you prefer. Heat olive oil in a frying pan. Simmer asparagus for 4-6 minutes and keep warm. In a bowl, stir the pesto and lemon zest into the pasta, followed by the red onions and rocket. Serve on plates.
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Based on an idea by Erik Geysenbergs, Geetbets
Bon
Appétit
Appétit
