Pink Noodles with Green Asparagus and Cilantro
Ingredients
- For the asparagus
- 800 grams White pepper
- For the noodles
- 300 grams Beets
- salt
- peppers
- 1 generous pinch Ground allspice
- 2 eggs
- 400 grams Pastry flour
- 150 milliliters milk
- 2 Tbsps butter
- For the pesto
- 1 bunch cilantro
- 50 milliliters sunflower oil
- 50 grams almonds (peeled, crushed)
- 50 grams freshly, finely grated Parmesan
- salt
- peppers
- 2 Tbsps Sesame seeds
Preparation steps
For the noodles: Rinse beets well, cook until tender about 45 minutes in salted boilingwater, peel and cut into pieces. Let cool, then puree. Season with salt, pepper and allspice. Add eggs, flour and as much milk for beetroot puree which produces a pliable noodle dough. Pour mixture through a noodle press, place portions into boiling salted water, bring to a boil again and when noodles float to the surface, remove from cooking water, place in a colander and drain. Place in an ovenproof dish, add some butter over it and keep warm in the oven at 80°C (approximately 175°F).
For the asparagus: Rinse asparagus thoroughly, remove ends and cut diagonally in approximately 6 cm (approximately 2 1/3 inch) long pieces. Cook in boiling salted water for about 8 minutes. Cook until al dente.
For the pesto: Rinse cilantro, shake dry, pluck off leaves (setting some aside for garnish) and place in a blender. Add almonds and Parmesan and mix everything until fine. While continuing to mix add oil until a creamy pesto develops. Season with salt and pepper.
Drain asparagus, mix with noodles, serve with pesto on plates. Serve sprinkled with sesame seeds and cilantro leaves.
