Pasta with Asparagus and home-made bear's garlic
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 2
  • Bear's Garlic Pesto (1 jar):
  • 50 g of bear's garlic (if you like you can mix it with parsley)
  • 150 ml of olive oil
  • ½ tsp of salt
  • 50 g of parmesan
  • 2 tbsp of almonds or pine nuts
  • Pasta & Asparagus:
  • 200 g of fettuccine
  • 4-5 slices of boiled or raw ham
  • 1-2 handful of cherry tomatoes
  • salt and pepper
  1. Cut the bear's garlic into stripes and mix it in the blender with the salt and the olive oil until the consistency is creamy. Add the pine nuts/almonds and blend them as well. Stir in the parmesan and decide if you would like to add some more nuts or parmesan (which I did).
  2. I put the pesto into a clean jar and covered it with some more olive oil in order to preserve it.
  3. For our dinner I chose fettuccine (al dente) and mixed them with a generous amount of pesto (it is important to mix the pesto with the hot pasta, but without heating it. Ideally you take the jar out of the fridge 30 minutes before use). On top I put some asparagus, shortly blanched and roasted with some olive oil, mixed with halved cherry tomatoes and ham in stripes. Season to taste and enjoy!
Recipe by FoodFamily at