Pasta with Asparagus and Tomatoes

Ingredients

• 800 g white asparagus
• 250 g Cherry Tomatoes
• 4 sprigs Rosemary
• 400 g spelt tagliatelle
• Salt
• 1 tbsp Olive Oil
• 1 Organic lemon
• Pepper
• 40 g parmesan (chunk)

Instructions

1. 1.

   Clean, peel, wash the asparagus and trim the woody ends. Cut the stalks into bite-sized pieces.

2. 2.

   Wash the tomatoes and halve them. Wash the rosemary and shake off excess water.

3. 3.

   Cook the pasta in a pot of boiling salted water according to package instructions until al dente. Reserve 4–5 tbsp of pasta water and drain the noodles.

4. 4.

   Meanwhile, heat oil in a pan. Sauté the asparagus and rosemary over medium heat for 10 minutes.

5. 5.

   Wash the lemon, dry it, grate the zest and squeeze out the juice. Add the tomatoes and lemon zest to the pan and cook together for about 2 minutes. Season with salt, pepper and lemon juice to taste.

6. 6.

   Stir in the reserved pasta water and noodles. Sprinkle parmesan over the top and serve.