Penne with creamy asparagus ragout

Name: Penne with creamy asparagus ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g whole almonds (without skin); 1⁄2 Bundle (approx. 50 g) Wild garlic; 30 g Parmesan (piece); 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 500 g white asparagus (e.g. Ramires); 500 g green asparagus (e.g. Steiniva); 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 200 ml dry white wine; 100 g Whipped cream; 400 g Noodles (e.g. penne); 1 Organic Lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g whole almonds (without skin)
1⁄2 Bundle (approx. 50 g) Wild garlic
30 g Parmesan (piece)
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
500 g white asparagus (e.g. Ramires)
500 g green asparagus (e.g. Steiniva)
2 TABLESPOONS Butter
2 TABLESPOONS Flour
200 ml dry white wine
100 g Whipped cream
400 g Noodles (e.g. penne)
1 Organic Lemon

Directions

1
For the pesto, roast almonds in a pan without fat, turning constantly. Sort the wild garlic, wash, dab dry and chop coarsely. Coarsely grate the cheese. Briefly puree the almonds, cheese, wild garlic and olive oil in a mixing bowl with a hand blender.
2
Season to taste with salt and pepper.
3
Wash the asparagus, peel the white one. Cut the woody ends off both types of asparagus. Cut the stalks diagonally into slices and cook in 200 ml boiling salted water with 1 teaspoon sugar for about 4 minutes.
4
Drain and collect the cooking water.
5
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Melt butter in a pot. Dust with flour and sweat for about 1 minute while stirring. Add the asparagus water, white wine and cream.
6
Bring to the boil while stirring and simmer for about 5 minutes. Season to taste with salt and pepper. Add asparagus to the sauce.
7
Cook the pasta in boiling salted water according to the instructions on the packet. Wash lemon hot and dry. Peel thinly with a peeler, cut the peel into fine strips and chop a little smaller. Halve the lemon and squeeze it.
8
Drain the pasta and put it back into the pot, fold in the asparagus ragout and lemon peel. Season to taste with lemon juice, salt and pepper. Serve the noodles and the asparagus ragout with the wild garlic pesto.