Pasta with asparagus

1. Peel the green and white asparagus. Cut the green asparagus tips and set aside with the white ones. Cut the stalks of asparagus into small sections. Cook for 20 minutes in salted boiling water.

2. Meanwhile, wash and drain the arugula. Peel the garlic cloves. Drain the asparagus sections. Pour into a blender with half of the arugula and garlic cloves. Gradually add olive oil until a pesto sauce. Salt and pepper. Pour the pesto in a bowl and set aside in the fridge.

3. Steam the white asparagus and green asparagus tips for 15 minutes, they must remain crunchy. Let them cool.

4. Bring a large pan of salted water to a boil and immerse the pasta as indicated on the package for al dente.

5. Drain the pasta. Pour into a pan. Add the white asparagus, green asparagus and sun-dried tomatoes. Drizzle with pesto. Cook for 3 minutes on low heat, stirring.

6. Adjust the seasoning. Divide the remaining arugula in 6 bowls. Add the pasta with asparagus and serve immediately.

Photo credit: Sucré Salé