Linguine with cream, potatoes, asparagus and pesto

Linguine with cream, potatoes, asparagus and pesto

This is a quick take on a very famous Italian recipe, but with asparagus instead of green beans because they were in season.

       • 900 kcal per person  


For two people:

  • Fresh ingredients:
    • 200 g small potatoes
    • 150 g green asparagus
    • 50 g hard cheese (grana padano or parmezan), grated
    • 2 tablespoons basil and pine nut pesto
    • 100 ml double cream
  • From the store cupboard
    • 200 g linguine
    • 1 tablespoon pine kernels
    • 1 tablespoon olive oil
    • 1 teaspoon garlic oil


  • Cook the linguine (see basics for how to cook pasta).
  • While the pasta is cooking:
    • Cook the potatoes in the microwave, about 5 minutes at full power (900W).
    • Wash the asparagus, put it immediately in a microwave pot and cook in the microwave for 2 minutes on full power (900W).
    • Heat the oil and fry the pine kernels for a few minutes. Add the cream and pesto and stir into s smooth sauce.
    • Dice the potatoes and chop the beans.
  • When the pasta is ready, serve with the asparagus, potatoes, sauce, cheese and some black pepper.

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