Ingredients
- 220g spaghetti
- 1 dollop of pesto sauce
- 1 dollop of creme fraiche
- half red pepper, sliced
- 6 green fresh asparagus, sliced 1cm pieces
- 1 garlic clove
- parmesan
- olive oil
- black pepper
- 8 cherry tomatoes, sliced
Preparation
- Fry the red pepper and asparagus for 10 minutes as pasta cooks on medium high heat
- Turn down the head and add the garlic, fresh tomatoes, then pesto and creme fraiche.
- Mix with pasta
- Serve with parmesan, black pepper, a little more olive oil and some basil leaves.
