Bavette with asparagus and spinach pesto

Name: Bavette with asparagus and spinach pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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
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
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
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
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.