Easy on the table
A nice fresh pasta dish
Do you know that feeling when you catch yourself putting the same thing in your shopping cart for the umpteenth time, just because you like it so much? I have that. Not with chips, that orange wrapper Tony’s (okay, also with that) or a tub of B&J. No, right now I am really hooked on asparagus. Green or white, it doesn’t matter, it’s always good. You can vary enormously with this ultimate spring green and they are also incredibly healthy. Today I’m going to make you very happy with a super simple recipe without too much fuss, but still incredibly delicious. This pasta is perfect for a nice spring day and it’s also very tasty cold as a salad. Just replace the spaghetti with fusilli, it’s easier to eat. Get your shopping list ready, tonight we’re having spring pasta with asparagus, peas, and Parmesan. Bon appetit!
Spring pasta with asparagus, peas, and Parmesan
For 4 people
- 350 grams of spaghetti
- 150 grams of green asparagus tips
- 140 grams of peas
- 4 tablespoons of crème fraîche or Greek yogurt
- juice of half a lemon
- 2 cloves of garlic, crushed
- black pepper
- 1/2 tsp salt
- piece of fresh Parmesan
- 50 grams of roasted pine nuts
- bag of arugula
- good olive oil
- Cook the spaghetti al dente.
- Blanch the peas and asparagus tips and set aside.
- Drain the spaghetti and take a large frying pan.
- Sauté the garlic over low heat and after a minute add the crème fraîche, lemon juice, pepper, and salt.
- Stir the vegetables and spaghetti into the sauce.
- Divide the pasta over four plates, garnish with some arugula, fresh Parmesan, and the pine nuts.
- Drizzle some olive oil over the arugula and sprinkle some black pepper on top.
Image: Pinterest
