Asparagus tagliatelle with wild garlic pesto

Asparagus tagliatelle with wild garlic pesto

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 593 kcal
, Fat: 29 g
, Carbohydrate: 67 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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30 g wild garlic
10 g unsalted, shelled pistachios
1 dl olive oil
20 g grated Sbrinz
¼ tsp salt


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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How it's done

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Puree the wild garlic with all the other ingredients up to and including the salt.


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.


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