Asparagus tagliatelle with wild garlic pesto

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 593 Kcal, 15g Protein, 67g Carbohydrates, 29g Fat


  • Pesto
  • 30 g wild garlic
  • 10 g unsalted, shelled pistachios
  • 1 dl olive oil
  • 20 g grated Sbrinz
  • 0.25 tsp salt
  • Pasta
  • 350 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 200 g green asparagus, lower third peeled, shaved lengthwise into thin strips
  • 200 g white asparagus, peeled, shaved lengthwise into thin strips

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  • Pesto

    Puree the wild garlic with all the other ingredients up to and including the salt.
  • Pasta

    Cook the tagliatelle in salted water until just al dente, add the asparagus for the final 2 mins. Drain the tagliatelle and asparagus, reserve approx. 50 ml of cooking liquid, set aside.
  • To serve

    Mix the reserved cooking water, asparagus tagliatelle and pesto, plate up.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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