Pea-pistachio-Mint pasta with asparagus and Micro Amaranth

For all asparagus lovers: Discover our unique pasta with asparagus, peas, pistachios and Green Mint. This delicious dish is also refined with Micro Amaranth.

 Min. |   


  • 180 g wholemeal pasta
  • 300 g frozen peas
  • 1 bunch green asparagus
  • 1 Seedbar Micro Amaranth
  • ! Seedbar Green Mint
  • 30 g pistachios
  • 2 cloves of garlic
  • 2 limes
  • 2 tbsp sesame oil
  • 1/2 chili
  • Salt

Step 1

Bring a pot of salted water to the boil and cook peas in there for approx. 3 minutes. Then drain.

Step 2

Coarsely chop the pistachios. Then roast them in a pan without oil, until they are golden brown.

Step 3

Peel and roughly chop the garlic. Wash and roughly chop the chili. Harvest Green Mint and Micro Amaranth. Halve the limes and squeeze out the juice.

Step 4

Puree peas, garlic, chilli, pistachios, lime juice, most of the Green Mint and half of the sesame oil in a blender. Season with salt and set aside.

Step 5

Cook pasta according to the instructions on the packet. When draining, collect some of the cooking water.

Step 6

In the meantime, wash the asparagus and cut diagonally into pieces of approx. 5 cm. Heat sesame oil in a pan and fry asparagus over high heat for approx. 5 minutes. Turn occasionally.

Step 7

Place drained pasta in the pot. Add pesto, some of the cooking water as well as asparagus and mix. Put on a plate and serve with Micro Amaranth. Garnish with more pistachios, Green Mint and peas. Drizzle with sesame oil and enjoy.

Recipe provided by the cooking app KptnCook.

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