for 4 person

Pasta

400 g	spaghetti
	salted water, boiling

Sauce

1 tbsp	olive oil
500 g	green asparagus , lower third peeled, cut into pieces approx. 3 cm long
1 tin	corn kernels (approx. 340 g), rinsed, drained
½ tsp	salt
a little	pepper
130 g	basil pesto

To serve

250 g

ricotta

How it's done

Pasta

Cook the spaghetti in boiling salted water until al dente, drain and reserve approx. 1 dl of the cooking water.

Sauce

Heat the oil in a wide non-stick frying pan. Reduce the heat, stir fry the asparagus for approx. 5 mins. Add the corn kernels, continue cooking for approx. 4 mins., season. Add the pesto with the reserved cooking water and the spaghetti, mix, heat through.

To serve

Spread the ricotta onto plates, arrange the spaghetti on top.

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