Asparagus noodles with herb pesto

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Ingredients

Ingredients for 4 Portions

120 g strong Emmentaler AOP
50 g cashew nuts
2 bunches mixed herbs, e.g. chervil, parsley, chive
4 tbsp rapeseed oil
About 0.75 dl vegetable stock
Salt, pepper
500 g green asparagus
350 g noodles
20 g butter

Star of the dish
Emmentaler AOP Réserve/Surchoix

Preparation

Finely grate the cheese. Roughly chop the cashew nuts and herbs. Add these ingredients to a high, narrow vessel. Add the oil and stock and using the hand-held blender make a pesto. Season with salt and pepper.

Cut long thin strips from the asparagus, starting at the lower half, using a potato peeler.

Cook the noodles in salted water until they are ‘al dente’. Drain, at the same time keeping some of the noodle water and putting it to one side. Fry the asparagus strips in hot butter. Add 3-4 tablespoons of noodle water, season with salt and pepper. Mix together the drained noodles, asparagus and pesto.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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