Roast the pine nuts in a pan without oil
Cut the asparagus tips in half (if you use the whole asparagus, cut off the wooden ends and then cut them in pieces)
Cut the tomatoes in half
Finely chop garlic and shallots and sauté them in olive oil
Add the tomatoes and roast them for about 2-3 minutes
Add the asparagus, 2 pinches of sugar and keep roasting for an additional 5-10 minutes
Season with 3 tsp Knorr Mediterran
Boil the noodles according to the packet instructions and save approx. ¾ cup pasta water
When the noodles are ready, add the pasta water to the tomatoes and asparagus
Boil briefly and add the noodles. Then stir in 1-2 tsp creme fraiche
Season with salt and pepper
Serve with fresh basil, parmesan and pine nuts