2 bunches of fresh basil
0.5 dl roasted pine nuts
1 clove of garlic, grated
1 dl grated parmesan
1,5-2 dl olive oil
Salt and pepper
For the pasta
400 g pasta of any kind
250 g asparagus
Butter, for frying
Juice of 1/4 lemon
1 burrata
Make the pesto: Crush the garlic with a pinch of salt using a mortar. Add basil gradually and grind into a paste. Mix in pine nuts, parmesan, and olive oil until smooth. Season with salt and pepper.
Cook the pasta: Follow the instructions on the package. Don’t forget to save a bit of the pasta water.
Sauté the asparagus: Trim and cut asparagus into thirds. Sauté in butter in your OnePan 26until golden and soft. Finish with a squeeze of lemon juice, salt, and pepper.
Toss it all together: Add the pesto, cooked pasta, and a splash of pasta water into the same pan. Stir until well combined. Top with a creamy burrata and serve immediately.