Tagliatelle with green asparagus pesto

The asparagus season is ending and I feel we have not really exploited it as much as we should have. Especially in our conditions, that is of under a fierce diet, it is important to use a lovely fat-free ingredient in every dish. So here I am making a pasta dish, which is based on a kind of pesto preparation once suggested by my mum and never tried out. The dish is very delicate and fresh, still full of the asparagus flavour with a good garlic scent. Lovely! I would suggest not to use any sort of cheese. As for people on diet ... it is perfect, since the taste is really better when low-fat cream is used!


Serves: 2 as a main course or 5 as starer
FlexiPoints : 5.5 or 2.2

Suggested wine: an aged Barbaresco, as of today a good 1997 would be perfect

Ingredients:
- 200g egg tagliatelle
- 500g green asparagus
- 1 garlic clove
- 40ml single cream (<10% style="font-weight: bold;">How-to:

1. Trim away the base of the asparagus and cook them in boiling water for 5’. Keep the cooking water. Remove the tips and put them aside.
2. Put the stalks, 10g of ham, the garlic, 4 tbsp of the asparagus water and the cream in a kitchen robot. Whiz it until a uniform cream is obtained. Season with salt and pepper to taste.
3. Cut the remaining ham in stripes. Boils the pasta and mix it with the asparagus tips and the ham. Serve immediately.