320 g of GALLO wholemeal plumas
1 bunch of fresh asparagus
1 courgette, sliced
Salt and pepper, to taste
For the pesto:
1 garlic clove
A handful of fresh basil
A handful of pine nuts
A handful of parmesan cheese, grated
Cook the asparagus until tender in a pan with a little olive oil. Add the chopped garlic and cook.
Add the slices of courgette and cook until tender.
Cook the plumas until al dente and save some of the cooking water. Add the plumas to the pan and sauté them. If necessary, add a little cooking water.
Make the pesto in a mortar or food processor by adding all the ingredients and blending them.
Serve the pasta with a spoonful of pesto and parmesan cheese on top.