2 Tbsp - Extra virgin olive oil
3 cloves - Garlic (chop finely)
2 pieces - Spring onions with leaves (chop finely)
3 pieces - Tomatoes (chop finely)
To taste - Salt
To taste - Black pepper (crushed)
1/4 tsp - Chilli flakes
2 Tbsp - Pine nuts
20 leaves - Baby spinach (tear into halves)
6 to 7 leaves - Basil leaves (tear into halves)
4 thick stalks or 8 thin stalks - Asparagus
1 Tbsp - Go Pizza cheese (or a mix of 1/2 Tbsp of mozarella and cheddar cheese each)
4 cups - Water for boiling the pasta
. Heat a pan with 3 cups of water for 14 minutes, then add one more cup of water.
After a minute add the pasta and salt to it.
Cook for 9 minutes or until al dente.
Drain and reserve one cup of the cooking liquid.
. While the water is boiling, prepare the asparagus.
. Wash and peel the asparagus with the peeler.
Discard 2 to 1inch from the bottom of the stalk or bend it and discard the lower part from where it snaps.
Slit the rest in half and then cut into 1 1/2 inch pieces and steam it.
(Fill a vessel with some water and place a metal sieve with the asparagus over this vessel.
Cover it and let it steam for 6 to 7 minutes)
. Heat another pan on low flame for a minute.
Add the oil, garlic, spring onion and saute for another minute.
Put the tomatoes, salt, pepper, chilli flakes, pinenuts to it and cook for a minute or two.
Add a little more of the salt, pepper and mix well.
Then increase the heat, add the spinach, basil and asparagus.
After a minute, mash it lightly and put half of the reserved liquid in it.
Stir well and after about a few seconds, add the pasta to it.
Now add the remaining liquid and stir well taking care not to break the pasta.
After 1 to 1 1/2 minute add the cheese and cook for another minute.
Remove in a bowl and serve hot.