In the kitchen with MyTrela

Buckwheat pasta with asparagus and basil

Peeled asparagus is briefly boiled and drained before combining with fried onion. Pasta and fresh basil join near the end.

1 serving

Buckwheat pasta with asparagus and basil — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Asparagus160 gWeigh before peeling and boiling as described in the preparation.
  • Buckwheat pasta80 gWeigh before cooking; the weight refers to dry pasta.
  • Onion35 g
  • Rapeseed oil10 g
  • Salt1 g
  • Black pepper1 g
  • Fresh basil4 g

Preparation

  1. Weigh asparagus before peeling and boiling, then peel, cut into smaller pieces and boil for about 5 minutes. Weigh dry buckwheat pasta and prepare according to the package instructions.
  2. Fry diced onion in rapeseed oil. Add drained asparagus and fry together briefly, then add pasta.
  3. Season with salt and black pepper. Sprinkle fresh basil leaves on top.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.