Pasta with Green Asparagus, Tomatoes and Pine Nuts
Green asparagus scores points with its high folic acid content; this B vitamin is important for blood formation and cell renewal, among other things. The fiber contained in wholemeal pasta and vegetables stimulates digestion and keeps you full for a long time.
Unfortunately, it is not asparagus season all year round. When asparagus is not in season, substitute with spinach or kale.
Cook the penne in boiling salted water until al dente. Drain and reserve a small amount of pasta water.
Peel the bottom third of the asparagus and cut on the diagonal into about 3/4 inch pieces. Rinse and halve the tomatoes. Toast the pine nuts in a dry pan until golden brown and set aside.
Heat the oil in a pan and gently sauté the asparagus pieces for about 5 minutes. Season with salt and pepper. If necessary add a little water. When the asparagus is tender add the tomatoes just until warm, about 1 to 2 minutes.
Add the drained penne and some reserved pasta water, the pine nuts, and the basil. Toss to combine.
Transfer to plates and serve garnished with basil leaves.