Pasta all’asiatica: Noodles, green asparagus spears and tomatoes taste Asian with a mild sauce made from coconut milk. Ginger, kitchen herbs, chili and almond kernels as pesto give the linguini spiciness and freshness 1. Halve the chili lengthwise, remove the seeds and chop coarsely. Peel ginger, finely dice garlic and ginger. Roast almond kernels in a frying pan without fat until light brown and cool. Pluck off herb leaves and chop coarsely. Whisk everything finely with the oil in the moulinette or blitz chopper. Remove and season well with liter tbsp. lime juice, salt and freshly ground pepper.
Peel the lower third of the asparagus spears and chop the ends. Blanch asparagus spears in boiling salted water for 4 minutes, rinse, drain, halve and cut lengthwise into tender strips. Rinse tomatoes, cut into quarters, remove seeds, and cut into coarse cubes.
3. cook pasta according to package instructions in about 10 minutes in boiling hot salted water until al dente. Drain, rinse and drain.
Boil coconut milk with 50 ml water, remaining lime juice, 1 pinch salt, pepper and the kaffir leaf until creamy. Warm the noodles, asparagus spears and tomatoes in it. Arrange in bowls, drizzle with half of the pesto and bring to table with cress. Serve the rest of the pesto separately.
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