Asparagus Pasta

Ingredients

• 250 g green asparagus
• Salt
• 50 g Sun-dried tomatoes
• 125 ml white wine
• 1 Garlic clove
• 1 small green chili pepper
• 1 onion
• 4 tbsp olive oil
• freshly ground black pepper
• 500 g wide pasta
• 4 sprigs flat-leaf parsley
• 40 g Parmesan cheese

Instructions

1. 1.

   Peel the lower third of the asparagus spears, trim the ends generously and cut the asparagus into pieces. Boil in salted water for 5 minutes. Drain, rinse with cold water, and let drain.

2. 2.

   Cut the tomatoes into small pieces. Place them in a pot. Pour in white wine and simmer over low heat in an open pot until the wine has almost completely evaporated.

3. 3.

   Peel the garlic and slice it thinly. Cut the chili pepper lengthwise, remove the seeds, and finely dice the flesh. Peel and cube the onion. Heat olive oil. Sauté onions and garlic in the oil. Add tomatoes and chili and steam for 5 minutes. Add asparagus and heat through. Season with salt and pepper.

4. 4.

   Cook wide pasta in plenty of salted water according to package instructions until al dente. Rinse parsley, tear the leaves from the stems. Grate Parmesan cheese. Drain the pasta and let it drain. Mix the tomato-asparagus mixture and parsley into the pasta. Sprinkle with Parmesan and serve.