Tagliatelle with pesto asparagus

Cook the asparagus. First, clean the asparagus by removing the fibrous part. Then, wash and trocéalos leaving tips whole, and cook in salted water for about 5 minutes. Drain them well and reserve the tips.

Prepare the pesto. Wash the basil and put it in the bowl of the mixer. Then, peel garlic and add it to the cup together with the asparagus spears, nuts, half Parmesan, olive oil and a pinch of salt. And finally, crush it all until a homogeneous preparation.

Make Parmesan disks. To this decoration, preheat oven at 180 °. Extends half the remaining Parmesan cheese in tin lined with foil, forming a circle separated from each person. Bake about 5-7 minutes, until cheese is melted and the lightly browned. Remove the plate, wait for, peel them off of the paper and cool reserve.

Boil the pasta. Cooked noodles in salted water time indicated on the package. Drain and mix them with asparagus pesto. Finally, decorate with the reserved tips and parmesan discs. Ready to serve.