INGREDIENTS for 2 people

160 gr whole wheat spaghetti 
250 gr asparagus
6-7 pachino tomatoes
Olive oil
1 clove of garlic
Basil
Salt, pepper

Clean the asparagus and separate the stems and cut them in little pieces. Cook them in olive oil with a clove of garlic, add salt and pepper. Once cooked, blend them. In the same pot cook pachino tomatoes and asparagus tips with some basil. In the meantime, cook pasta in boiling water and, once cooked, add it in the pot with asparagus cream. Serve in single plates with fresh basil.