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Pasta with green asparagus

Summer is here and if you are looking for a fresh pasta recipe, here is an amazing recipe from Chef Benjamin. A zesty pasta packed with greens and protein is super quick and handy for the ones that doesn’t like to spend too much time on cooking a meal.

This recipe is made with Alver gluten-free rigatoni and has Golden Chlorella powder as well. If you are thinking of having a light meal just follow the steps below and enjoy!

Ingredients for green asparagus:

  • 10 green asparagus
  • 1 yellow lemon
  • Olive oil
  • Salt, espelette pepper

Cut off the stems of the asparagus, the toughest part and set them aside for making the pesto. Cut the tip of the asparagus to keep beautiful heads. Slice the body of the asparagus quite finely

For the asparagus rings, cook them for 2 minutes in boiling salted water. Drain them and keep them for finishing

Heat a pan over high heat with olive oil. Sauté the asparagus and season with salt. Once the heads start to brown on all sides, pour in the equivalent of a lemon juice and roll the asparagus in this juice, season with espelette pepper, reduce by half. Take out the asparagus tips and leave the juice in the pan, we will use it to finish the pasta

Green asparagus pesto:

  • The feet of green asparagus
  • 20g pine nuts
  • 5 sun-dried tomatoes
  • 7 pitted green olives
  • 1gr candied lemon
  • 1 clove of garlic
  • 10g basil
  • 5g chlorella
  • 30ml dried tomato oil

Cook the green asparagus stems in a pot of boiling salted water for 10 minutes. They must be very melting.

In a bowl of a blender, combine the asparagus, sun-dried tomatoes, olives, garlic, basil, chlorella, candied lemon and half the olive oil. Mix for 30 seconds, you have to keep pieces to have a little mache. Then add the pine nuts, mix again quickly, incorporating the remaining olive oil.

Season with salt and espelette pepper.

Finishing and dressing:

  • 150g High protein fusilli Alver
  • 5 Olives, sliced
  • 10g Roasted pine nuts
  • Lemon zest
  • 10g rockets

Bring a pot of salted water to a boil and cook the fusilli for 4 minutes.

Drain them and place them in the sauté pan with the cooking juice from the asparagus tips. Add the slices of green asparagus, just blanched, and add a spoonful of asparagus pesto to bind everything together. Heat over low heat.

In a deep plate put the asparagus pasta at the bottom of the plate, place the green asparagus tips on top. Decorate with the arugula leaves, cut olives, pine nuts, lemon zest and finish by placing a pretty quenelle of pesto.

 

Golden Chlorella 100g