Sometimes, you just want to toss some things in a pan and see what happens? Ok, maybe that is just me? Any takers? No? ok…moving on…
This evening’s dinner is kind of a toss-things-in-a-pot-and-see-what-happens meal, which in all honesty (as I have established already – warm avocado….my tastebuds did not like that one…) can go either bad or good. For the record, this one came out quite nice actually. The crisp taste of the green pesto on the pasta, the slightly stronger taste of the asparagus although nice and soft carefully balanced out by the crunch of added chopped walnuts.
Again a meal that does not require you to be (-insert name of your country-)’s next Masterchef, but still puts the yummy in your tummy!
Ingredients (serves 1)
- 5 rolls of uncooked tagliatelle (i used 3 white and 2 green ones)
- a handful of walnuts, chopped
- 3 tablespoons of green pesto
- 6 asparagus (I’m currently limited to green ones here, so green they were)
- some olive oil
- pepper & salt to taste
- grated parmesan cheese (optional)
First take a medium pot and fill this a little more over half with water. Add some salt to the water and bring to a boil.
In mean time, carefully remove the wood-like ends from the asparagus and remove the harder peel from the outside, so you don’t have those annoying “threads” when you eat them later on. Set aside.
Take a cutting board and place the walnuts and carefully chop them in quarters, or smaller if preferred.
Whilst the water has started to boil, add the pasta on and add on a splash of olive oil. This will help the pasta to not boil over and make a mess on your cooker. Boil for approximately 6 minutes until half cooked.
Lower the heat until simmer temperature and add on the asparagus so these will simmer along and soften right up, keeping those delicious spear heads intact. When the pasta is cooked and your asparagus are soft, fish the asparagus out of the water and set aside on a plate. Drain the water from the pasta and return this back to the pan.
Add on your pesto and stir well. Half your asparagus. For plating, take a deep plate to which you add on the pasta covered in pesto. Divide your asparagus halves over the plate and sprinkle over the walnuts. If desired, you can grate this all over with parmesan and season with extra pepper, both to taste. Enjoy!