with Green Asparagus

Pasta with pesto is a real classic you can get in countless variations. We put our parsley pesto in pasta dough of whole-grain spelt flour and formed tortellini. Homemade, stuffed pasta needs a bit of preparation time, but with some helping hands and a bit of training they are done faster as you may think. That homemade pasta satisfies not only optically but also in regards of taste goes without saying.

For the pesto, roast the pine nuts and roughly chop the Parmesan. Also, roughly chop the garlic, sweat it in olive oil and let it cool a bit. Process the parsley with the stems and the other ingredients to a pesto. Season with salt and pepper.
Roll the dough thinly and cut it on a well floured worktop into squares (10x10cm). Give a teespoon pesto in the middle of each square. Brush some water on the sides and turn over the dough in the middle. Press the sides well together and keep in mind not to enclose air. Otherwise, the tortellini will open while cooking. Press the two ends of the closed side together as well. In a huge pot, bring water with plenty of sea salt to a boil and cook the pasta for 3-5 minutes.
Meanwhile, cut the stringy ends of the asparagus and finely chop the garlic. Heat olive oil in a pan and fry the asparagus for 5-7 minutes. At the end of the cooking time add the garlic and lemon rind. With a scoop, lift the tortellini out of the water and directly add them to the asparagus. If necessary, season with sea salt and pepper again. Serve with Parmesan slivers and a squirt of oil.

FoR 2 Servings


40 g pine nuts

60 g Parmesan

30 g capers

4 tbsp extra virgin olive oil

1 bunch (ca. 80 g) parsley

3 cloves of garlic


black pepper


1/2 amount of wholemeal spelt flour pasta dough

500 g green asparagus

1 clove of garlic

zest of 1/2 organic lemon


black pepper



extra virgin olive oil