Pasta with green asparagus and goat cheese sauce

Ingredients for 2 servings:

• 500 g asparagus, green
• 200 ml cream
• 1 pinch of chili powder
• 1 pinch of Provençal herbs
• 200 g ham, diced
• 3 spring onions, cut into rolls
• 1 tbsp olive oil
• 100 ml white wine
• 40 g goat’s cheese
• 220 g pasta
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a delicious and quick spring dish

Wash the asparagus and cut into bite-sized pieces. Then cook in a pot in boiling vegetable stock for about 8 minutes. Add the pasta to boiling salted water and cook according to the package instructions until al dente. Meanwhile, fry the diced ham and spring onions in a large pan. Deglaze with the white wine and add the cream. Bring to a boil briefly. Then cut or crumble the goat’s cheese into small cubes and add it. Once the cheese has melted, season everything again generously with chili powder, Provençal herbs, and salt. Add the asparagus and stir. Drain the cooked pasta and add it to the pan. A delicious spring or summer dish is ready. Serve immediately.