Pasta with Spicy Sun-Dried Tomatoes and Green Asparagus

Ingredients

• 500 g pappardelle
• Salt
• 300 g green asparagus
• 4 tbsp olive oil
• 1 pinch sugar
• black pepper (freshly ground)
• 4 tbsp pine nuts
• 100 ml dry white wine
• 100 g sun-dried tomatoes (in oil)
• 2 tbsp freshly chopped basil
• 1 tbsp capers
• grated Parmesan cheese
• basil leaves

Instructions

1. 1.

   Cook the pappardelle in salted water until al dente.

2. 2.

   Peel the lower third of the asparagus and slice the spears lengthwise into thin rounds or matchsticks. Sauté briefly in hot oil, season with salt, sugar, and pepper, then add the pine nuts to toast lightly. Deglaze with wine, cover, and steam for 2-3 minutes. Remove the lid, add the drained and chopped tomatoes, basil, capers, and the pasta (with a splash of cooking water if needed).

3. 3.

   Season to taste, divide among plates, sprinkle with Parmesan, and garnish with fresh basil before serving.