Spaghetti with Asparagus Pesto and Ruccola

First cut off the ends of the asparagus spears and remove the peel from the back third. Steam the asparagus in a little salted water until tender. Immediately rinse under cold water to preserve the green color. Cut off the asparagus tips and cut in half lengthwise. Cut the spears into slices.

Pluck parsley leaves from the sprigs.

Peel and slice the garlic clove.

Blend parsley, garlic and asparagus slices, pine nuts, cheese and olive oil to a homogeneous paste. Season strongly with salt and freshly ground pepper.

Cook the spaghetti in salted water until al dente. Strain and reserve some of the cooking water to heat the asparagus tips in. Stir in the asparagus pesto. Pour immediately over the hot spaghetti and mix.

Serve the spaghetti and garnish with arugula.

Preparation Tip:

The asparagus pesto stays fresh in the refrigerator in a tightly sealed jar for about 1 week.

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