Pasta with asparagus and mint pesto
Ingredients (4 helpings):
80 grams of mint leaves
250 grams of Ricotta cheese
25 grams of grated Parmesan cheese for additional serving
400 grams of pasta, preferably farfalle
200 grams of asparagus buds
Preparation: mint leaves are blended together with Ricotta cheese and grated Parmesan until monolithic mixture, making pesto. Spices are added according to taste. Paste is boiled, 2-3 minutes before the end of cooking asparagus are added. Pasta and asparagus are strained and prepared pesto is mixed in. It is served immediately, sprinkling over with the remaining Parmesan.