Pasta with Asparagus & Tallegio

The sun reached Germany, wohooo!

Just in time for the 1st of may, the rays kiss everything they can find - especially my soul :) - and it smells like vacationtime in childhood.

All the flowers and leaves are popping out and I felt so much like cooking.

This one is very easy, you need only a few ingredients and not much time:

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Pasta with Asparagus and Tallegio/Goat cheese

(serves 2)
>> 120 grams of Talleggio (heavier) or soft goat cheese (softer in taste), whatever u prefer.
>> 400 grams green asparagus
>> 250 grams pasta (Tagliatelle is the best choice)
>> lemon juice, salt, pepper, good olive oil
>> 1/2 bunch fresh basil

1. Peel the asparagus with a vegetable peeler in thin slices (photos above)
2. Cut the cheese in little portions.
3. Mix 3 TBSP oil with 1 TBSP lemonjuice, add salt and pepper.
If you have a blender, mix it together with the basil to a herb oil. If not, save the basil leaves for later.
4. Cook the Pasta. One minute before they are ready, add the asparagus slices and let all cook for the lasting minute.
5. Drain the water, add the herb oil (and basil leaves eventually), put the cheese on top.

Add a LITTLE bit of salt and/or left over lemonjuice over the pasta.

Enjoooooy :)
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