INGREDIENTS (4 servings)

250 g pasta / 2 bunches of asparagus / 10 basil leaves / 2 garlic cloves / 2 spoonfuls of pine nuts / grated parmesan cheese / extravirgin olive oil / salt and pepper

Clean the asparagus with a peeler, cut the tips and keep them, dice the rest of the asparagus and let them cook in a pan with oil, garlic, salt and a bit of water. Just 5 minutes on low heat with a lid and they will be ready. Once soft, blend the asparagus with their cooking juices, add the basil leaves, pine nuts and oil. In the meantime, boil the asparagus tips in a pot together with the pasta, drain once “al dente”, and mix with the asparagus pesto. Sprinkle with parmesan and pepper.