Wholemeal pasta with green asparagus

Asparagus tomatoe pasta

I know wholemeal products sometimes have a rather weird image, making people think of self-knitted wool pullovers and space cookies served along with organic lemonade. But you don’t have to be a tree hugger to love wholemeal products – if you haven’t tried them already, do so! They not only have a very delicate taste, but also make you feel ‘full’ for longer, so you won’t go despoiling the fridge this fast ;-). And beside that, you can make delicious dishs from then – just like this: A lovely combination of pasta, asparagus and cherry tomatoes. 

You need: 

  • 50g wholemeal pasta
  • 70g green asparagus
  • some cherry tomatoes
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of grated parmesan
  • olive oil
  • fresh (!) basil
  • salt
  • pepper

Cook the pasta with a pinch of salt and drain it when it’s done. Meanwhile, clean the asparagus and peel the lower third if it appears to be woody. Cut the asparagus in bite sizes pieces and the cherry tomatoes in halves. Heat some olive oil in a pan and gently fry the asparagus for five minutes. Add the drained pasta to the asparagus and roast them for a couple of minutes. Deglaze with the balsamic vinegar, add the cherry tomatoes and season with fresh basil, salt and pepper. Top  with the grated parmesan before serving.


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