250 grams (one box) of Bontasana White Corn and Spirulina Pipe Rigate
300 grams asparagus
30 grams fresh mint
1 garlic clove
40 grams pine nuts plus extra for garnish
20 grams nutritional yeast
Extra virgin olive oil to taste
Salt to taste
Bring a large pot of water to a boil and season the water with plenty of salt and cook the White Corn and Spirulina Pipe Rigate according to the package directions.
Clean the asparagus and remove the bottom fibrous portion. Cut the remaining stalks into small pieces.
Add a drizzle of olive oil to a sauté pan over medium heat, add the garlic clove and brown for about 2 minutes. Add the asparagus with a pinch of salt and sauté for a few minutes while constantly stirring. When the asparagus are golden, turn off the heat and set aside.
Add the pine nuts, mint, 3 tablespoons of extra virgin olive oil and the nutritional yeast as well as another garlic clove (if desired) to a mixer with a little water if necessary. Blend until you have the desired consistency.
Once the Pipe Rigate are cooked al dente, drain and toss with the pesto and the sautéed asparagus. Serve with a drizzle of extra virgin olive oil and sprinkle with additional pine nuts on each plate. Serve hot.
Recipe by Carlotta Perego, Cucina Botanica