Pasta shells with pesto and green asparagus

Name: pasta shells with pesto and green asparagus
Total time: 30 min
Yield: 4
Ingredients: 300 gram pasta shells; 400 gram green asparagus; 400 gram zucchini; 1 tablespoon olive oil; 150 milliliters cream; 3 tablespoon Pesto; 20 gram Parmesan cheese

Ingredients

300 gram pasta shells
400 gram green asparagus
400 gram zucchini
1 tablespoon olive oil

150 milliliters cream
3 tablespoon Pesto
20 gram Parmesan cheese

Directions

Cook the pasta al dente, drain and scoop back into the pan.
Meanwhile, brush the asparagus with oil and grill them in a hot grill pan briefly and on a high setting around brown.
Pour the cream into the pasta and bring to a high boil while stirring.
Cut the asparagus into equal chunks. Turn off the heat source and scoop the pesto through the warm pasta (add more pesto to taste).
Sprinkle with the Parmesan cheese and some pepper. Scoop on preheated plates and spread the asparagus over it.