Asparagus Tagliatelle with Tree Nut Pesto

A great pasta dish for any occasion:

Place tree nuts on a baking sheet and toast in the center of an oven heated to 180 degrees for 10 to 12 minutes. On a kitchen towel form and grate the nuts in it side by side, so that their membranes are loosened.

Put the peppercorns in a sieve and briefly rinse with warm water. Grind coarsely with the nuts in a hand mixer or possibly with a hand blender. Slowly add the olive oil while continuing to mix in a thin stream to form a thick sauce. Season with lemon zest and salt.

Generously remove the skin from the asparagus and shorten the ends by a third. Now cut the spears diagonally 3 cm long pieces.

Bring butter, juice of one lemon, water, sugar and salt to boil in a rather wide frying pan. Pour in the asparagus and cook with the lid on for 20 to 25 minutes until tender. Carefully remove from the pan and keep warm.

Add the asparagus broth with water to two liters, season lightly with salt and let it boil. Cook the tagliatelle until just tender. Drain and drain well.

Heat the nut sauce in the pasta pan, toss the drained pasta in it and fold in the asparagus. To serve, sprinkle with Parmesan cheese.

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