Asparagus Pasta with Tuna Sugo and Goat Cheese

Rating: 3.79 / 5.00 (28 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the shallots into small cubes and the garlic into thin slices. Blanch tomatoes briefly (scald with boiling water), lift out and peel. Remove the seeds and cut into cubes. Chop the tuna fillet with a sharp knife. Heat a frying pan, pour in a little oil and sauté the shallots until light brown. Add chopped tuna and sauté briefly. Chop the canned tomatoes a bit and stir them in together with the tomato paste. Bring to the boil briefly. Add the kaffir leaves and now let everything simmer a bit. Wash the asparagus, remove the woody parts, cut off the tips and set aside. Cut the asparagus spears into quarters lengthwise at an angle, creating spaghetti-like asparagus spears. Cook asparagus tips and spears over steam for about 3 minutes (or steam at 85 degrees in a steamer). Now stir the finely diced fresh tomatoes and garlic into the sugo and season with salt, pepper and lemone oil. Place the goat cheese in an ovenproof dish and melt in the oven at high heat. Arrange the hot asparagus noodles on plates. Top each with a ladleful of the sugo and garnish with the asparagus tips. Finally, place the melted goat cheese on top.

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