Preparation
Blend the locally foraged wild garlic (bear’s garlic) with all the pesto ingredients up to and including the salt to create a vibrant green pesto.
Peel the lower third of the green asparagus and trim the woody ends. Slice the stalks lengthwise into thin ribbons and set the tips aside for garnish.
Cook the Fribourg Pasta in salted water until al dente.
Add the asparagus slices 3 min before the end of the pasta's cooking time.
Drain the pasta and asparagus, reserving about ½ dl of the cooking water.
Combine the reserved cooking water with the pasta, asparagus, and pesto. Mix gently and serve immediately.
Tips !
- Use a strong-aged Gruyère AOP for a pesto full of character.
- A splash of cream added at the end gives the pesto sauce a richer texture.
For 4 people
Preparation : 20 min
Cooking : 10 min
Ingredients and products
- 30 g local wild garlic (bear’s garlic)
- 10 g cashew nuts
- 10 g pine nuts
- 1 dl cold-pressed rapeseed oil
- 20 g grated Gruyère AOP
- ¼ tsp salt
- 450 g Fribourg Pasta
- 300 g green asparagus
