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As soon as asparagus season begins, I love to incorporate these delicious veggies into any recipe. In my opinion, you can’t beat homemade pesto. For me, gently fried asparagus and a handful of white beans with pasta is the perfect bowl recipe. A squeeze of lemon adds a zingy freshness and a few toasted walnuts give the whole dish a slight nuttiness. A real summer hit!
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:
Betty Bossi Koch-Center
How it's done
Puree the basil and lemon juice with all the other ingredients up to and including the Nussmesan, season. Set aside the pesto.
Dry-roast the walnuts in a non-stick frying pan. Remove, finely chop and set aside. Heat the oil in the same pan. Add the beans and asparagus, fry for approx. 5 mins., stirring occasionally. Add the garlic and reserved lemon zest, cook briefly. Cook the pasta in boiling salted water until just al dente. Set aside approx. 150 ml of the cooking water, drain the pasta. Add the pesto and pasta water to the vegetables, mix. Add the pasta, mix well, sprinkle with the reserved walnuts.
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