Macaroni salad with asparagus pesto


For 2 people (as a dish)

500 g fresh asparagus

1 tbsp lemon juice

2 garlic cloves

¼ cup pine nuts

2 tablespoons nutritional yeast

1 tablespoon olive oil

pasta, if desired (without eggs)

2 ripe tomatoes, cut into pieces

handful fresh basil

salt and pepper


Asparagus removed wood part. Boil water and add the asparagus. Cook for 4 minutes and to save water, which subsequently cook the pasta. Asparagus quickly rinsed with cold water.

Boil pasta and optionally added salt. Save 1 cup of water in which the cooked pasta (hub).

1/3 of the upper part of the asparagus is cut and mixed with the flour.

Lower parts of the asparagus was placed in a blender, add basil, garlic, olive oil, edible yeast, boric nuts, lemon juice and salt. If the mass is too dense, add a little water in which they were cooked pasta.

The hub stir the pasta and asparagus sprouts, add sliced tomatoes and sprinkle with pine nuts.

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