This German inspired spaetzle with asparagus, gouda, and ramp-hazelnut pesto is a great way to elevate your meatless Monday or pesto game. It’s fairly simple to put together in less than 30 minutes if you’re using packaged speatlzle or a pasta alternative, making it ideal for a quick and simple weeknight dinner.

I however decided to take on a project and tried making homemade spaetle for the first time. I’ll just say that I could use a few more practice rounds to perfect, oh and maybe a proper spaetzle maker wouldn’t hurt.

Despite the time, effort, and cursing that went along with my first go at making these german egg noodles, it was totally worth it. This dish comes together really well with the fresh pesto.

What I love about it is the seasonal spring produce — including the fresh asparagus and ramps. But if you can’t find ramps, don’t fret. Replace it with green onion and garlic which are usually more readily available.

That said, fresh and seasonal produce is SO good for supporting your immune system and well-being. The fresher the ingredients are, the more nutrient dense. So that’s a win if you ask me.

Ingredients (serves 4)

• 1/4 cup hazelnuts

• 4-5 rams, bulb and leaves roughly chopped (or 3 green onions, white and green part, and 2-3 garlic cloves)

• 1/3 cup plus 1 1/2 tbsp aged gouda

• 16 oz green asparagus OR 8oz green, 8oz white, woody based removed, and cut diagonally into bite-size pieces

• 1 tbsp avocado oil

• 1 tbsp unsalted butter (or ghee)

• 1 pound dried spaetzle cooked (or pasta of choice)

• 2 tbsp finely chopped fresh curly leaf parsley (or regular parsley)

• Kosher salt

• Fresh ground black pepper

Instructions:

1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a sheet pan and toast until golden brown, about 18-20 minutes. Remove from the oven and let cool.

2. In a food processor or blender, process the chopped ramps until smooth. Slowly add the toasted hazelnuts and 1/3 cup of the gouda and pulse until combined, but semi-coarse. Transfer the pesto into a bowl, top if off with the remaining 1 1/2 tbsp of gouda and refrigerate.

3. In a large pan, combine the avocado oil and butter over medium-high heat. Add the asparagus and cook for about 5-6 minutes until about tender. Add the cooked spaetle (or pasta) and stir to combine and heat for about 2-3 minutes. Stir in the chopped parsley and season with salt and pepper to taste.

4. Remove from the heat, add half the pesto to the spaetzle and asparagus and mix well together. Transfer spaetzle to a bowl and add the remaining pesto on top, and serve immediately.

Recipe (with a few a modifications) from New German Cooking by Jeremy & Jessica Nolen

Tried this recipe and enjoyed it? Tag me on instagram @saraannhubbard