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
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.
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.