Spaghetti with green asparagus and cherry tomatoes in almond sauce

Method

Peel the lower third of the asparagus, cut it into pieces, and put it in the oven with some olive oil and cherry tomatoes. Roast at 180 degrees for about 20 minutes. Cook the spaghetti according to package instructions. Peel and chop the onion and soften in olive oil for 3 minutes. Add almond butter and some pasta water until creamy. Add a little more pasta water if needed. Add the asparagus and cherry tomatoes and season with salt and pepper. Mix with the noodles and garnish with basil or peppermint.

Ingredients

For 4 servings

• 250 g green asparagus
• 1 bunch of cherry tomatoes (approx. 25)
  or alternatively 30 g dried Rapunzel tomatoes
• 4 tbs Rapunzel extra virgin olive oil
• 1 pack spaghetti semola no. 5
• Rapunzel sea salt, Atlantic
• 1 large red onion (100 g chopped)
• 3 tbs Rapunzel white almond butter
• 1 splash of pasta water
• salt and pepper to taste
• for decoration: leafs of basil
  or peppermint