Butterfly Pasta with Red Pesto, Mozzarella, and Asparagus

Completely ordinary pasta can be transformed into a delicious dish with just one seasonal addition. During the season of fresh asparagus, we can enjoy this for lunch or dinner.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 200 g Tomato sauce, without salt

  • 150 g Cheese, mozzarella

  • 12 pieces Asparagus, fresh

  • 20 g Oil, olive

Steps

  1. Place a pot with a larger amount of lightly salted water on the stove for cooking the pasta (see advice). First, snap or cut off the woody parts of the asparagus and discard them. Then peel the lower part of the asparagus. Cut the stalks into rings and halve the tips.

  2. Blanch the asparagus in boiling water for three minutes. Then remove them from the pot and add the butterfly pasta to the boiling water. Cook for the time indicated on the packaging.

  3. Cut the mozzarella into small cubes. When the pasta is cooked al dente, drain it and save a little of the cooking water to later thin the sauce.

  4. Transfer the pasta to a bowl and add the red pesto, blanched asparagus, mozzarella cubes, and a little olive oil. Pour in a bit of the saved water, mix well, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 179.66 kcal
  • Fat: 3.16 g
    • Saturated Fat: 1.62 g
  • Carbohydrates: 27.95 g
    • Sugars: 1.97 g
  • Protein: 8.12 g
  • Fiber: 1.88 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together during boiling. When using asparagus stalks, be careful and use only the green parts, which are soft and crispy. Do not use the woody parts, as they will not soften even when cooked.