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


350g pasta (e.g. tagliatelle)
salted water, boiling
200g green asparagus, lower third peeled, shaved lengthwise into thin strips
200g white asparagus, peeled, shaved lengthwise into thin strips
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How it's done


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.


Peeling asparagus

Peeling asparagus

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