for 4 person

Pesto

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

Pasta

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

How it's done

Pesto

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

Pasta

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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