Bavette with asparagus and spinach pesto

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 100 g Spinach
  • 50 g Arugula
  • 60 g (piece) Parmesan
  • 2 TABLESPOONS whole almonds
  • 1 Organic Lemon
  • 2 Garlic cloves
  • 100 ml Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 500 g green asparagus
  • 400 g thin ribbon noodles (e.g. bavette)
  • 1 collar Radish (approx. 75g)

Directions

  1. 1

    Sort the spinach and rocket, wash and drain well. Grate the Parmesan finely. Coarsely chop the almonds. Wash lemon hot, dry and grate the peel finely. Halve the fruit and squeeze it. Peel garlic and chop coarsely.

  2. 2

    Place the spinach, rocket, almonds, garlic and half the parmesan in a tall mixing bowl. Add oil and puree everything to pesto with a hand blender. Season with salt, pepper, sugar, lemon peel and juice.

  3. 3

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the asparagus, cut off the woody ends generously. Cut asparagus into pieces of about 3 cm length. Cook the noodles in boiling salted water according to the instructions on the packet. Add the asparagus about 5 minutes before the end of the cooking time.

  4. 4

    Clean and wash the radishes and cut them into thin slices. Drain pasta and asparagus. Mix immediately with the pesto. Serve and sprinkle with radishes and the rest of the Parmesan cheese.

Nutrition Facts

KCAL
730 kcal
CARBS
78 g
FATS
34 g
PROTEINS
22 g