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🍝 Pappardelle with green asparagus and dried tomatoes

662 kcal · 30 min · 4 servings

Ingredients

• 500 g pappardelle
• salt
• 300 g green asparagus
• 4 tbsp olive oil
• salt
• 1 pinch sugar
• pepper (from the mill)
• 4 tbsp pine nuts
• 100 ml dry white wine
• 100 g sun-dried tomatoes (packed in oil)
• 2 tbsp freshly chopped basil
• 1 tbsp capers
• freshly grated parmesan
• basil

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pappardelle pasta to the boiling water.
3. 3. Cook the pasta al dente, meaning firm to the bite.
4. 4. Peel the bottom third of the green asparagus stalks.
5. 5. Slice the asparagus stalks lengthwise into thin slices or use a peeler.
6. 6. Heat oil in a frying pan.
7. 7. Add the asparagus slices to the hot pan.
8. 8. Sauté the asparagus briefly.
9. 9. Season the asparagus with salt, sugar, and pepper.
10. 10. Add the pine nuts to the pan.
11. 11. Toast the pine nuts briefly.
12. 12. Deglaze the pan with wine.
13. 13. Cover the pan with a lid.
14. 14. Cook the asparagus for 2 to 3 minutes until tender.
15. 15. Remove the lid from the pan.
16. 16. Add the chopped dried tomatoes to the pan.
17. 17. Drain the tomatoes well before adding them.
18. 18. Add the basil to the pan.
19. 19. Add the capers to the pan.
20. 20. Add the drained pasta to the pan.
21. 21. Add some pasta cooking water if needed.
22. 22. Toss everything well together.
23. 23. Season the pasta with spices to taste.
24. 24. Divide the pasta onto plates.
25. 25. Sprinkle the pasta with Parmesan cheese.
26. 26. Garnish the pasta with fresh basil.
27. 27. Serve the pasta.

Nutrition per serving

• kcal: 662
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 88 g