Green asparagus is often underestimated, but it is in no way inferior to its white brother. On the contrary, it is perfect for this recipe as it blends easily into a smooth pesto. Garlic and olive oil make the pesto super tasty, and the mint gives it a delicious freshness.
- 500g linguine
- 2 bunches green asparagus
- 1/2 bunch mint
- 4 cloves of garlic
- 4-6 tbsp il circolo extra virgin olive oil
- Parmesan cheese, grated
- Cut one bunch of asparagus into 1 cm pieces, set the heads aside and braise the rest in a small saucepan with the garlic and half the olive oil.
- In a pan, braise the other bunch of whole asparagus in a little olive oil. When the asparagus spears are lightly browned, take them out and braise the heads of the first bunch briefly.
- In the meantime, cook the linguine ‘al dente’ in a pot with plenty of salted water.
- When the asparagus pieces are soft, blend them together with ¾ of the fresh mint and the garlic to make a pesto. Cut the remaining mint into small strips.
- When the pasta is cooked, drain it and mix immediately with the pesto and the braised asparagus heads.
- Drizzle with a little olive oil and sprinkle with Parmesan and fresh mint. Serve on a plate with a few stalks of asparagus.
- For a simpler version, you can also prepare the pasta with just the pesto and omit the extra asparagus spears.