Light pesto pasta with color accent
100 g "the herb with cranberries"
200 g white asparagus
1-2 tsp wild garlic pesto
optional parmesan cheese
This is how we proceed
Cook the pasta in salted water for the appropriate length of time until it is al dente.
Meanwhile, put the asparagus in a pan and sauté over medium heat in a little vegetable oil.
Once the pasta is cooked, place it on the plate, add 1-2 tsp of pesto as well as the asparagus pieces and mix everything well. As a topping and a small color accent, add "the herb with cranberries" on top and you are ready to serve.
For the non-vegetarians, some Parmesan cheese can be added - but tastes also super delicious without!