For all asparagus lovers: Discover our unique pasta with asparagus, peas, pistachios and Green Mint. This delicious dish is also refined with Micro Amaranth.
Bring a pot of salted water to the boil and cook peas in there for approx. 3 minutes. Then drain.
Coarsely chop the pistachios. Then roast them in a pan without oil, until they are golden brown.
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.
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.
Cook pasta according to the instructions on the packet. When draining, collect some of the cooking water.
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.
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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