Pesto noodles

Name: Pesto noodles
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 75 g Noodles (e.g. fussili); 7-10 Tbsp Salt; 2–3 green asparagus spears; 1/2 Onion; 1 TEASPOON Oil; 1/8 red pepper; 2-3 TABLESPOONS Pesto (glass); 1-2 TEASPOONS Sambal Oelek; 10 g Almond kernels (possibly with skin); 3 dried tomatoes in oil; 7-10 Tbsp red daikon cress

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

75 g Noodles (e.g. fussili)
7-10 Tbsp Salt
2–3 green asparagus spears
1/2 Onion
1 TEASPOON Oil
1/8 red pepper
2-3 TABLESPOONS Pesto (glass)
1-2 TEASPOONS Sambal Oelek
10 g Almond kernels (possibly with skin)
3 dried tomatoes in oil
7-10 Tbsp red daikon cress

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet
2
Clean, wash and chop the asparagus. Peel and finely dice the onion
3
Heat the oil in a pot. Add the asparagus and 4 tablespoons of water, cover and steam for 4-5 minutes. Add the onion and steam for 2-3 minutes, or until the asparagus is soft. Clean, wash and cut the peppers into fine strips. Mix pesto and Sambal Oelek. Coarsely chop the almonds. Dab tomatoes dry, cut into pieces
4
Remove 4-5 tablespoons of pasta water, drain and drain the pasta and add to the asparagus. Remove the pasta water, add the pesto, tomatoes and almonds and stir. Arrange noodles, sprinkle with paprika and garnish with cress as desired.