Pasta with green vegetables

Ingredients for 2 servings:

• 2 ports. Pasta, e.g. E.g. spaghetti or linguini
• 350 g asparagus, green
• 70 g peas, frozen
• 150 g broad beans, frozen
• 75 g spinach, fresh or frozen
• 2 cloves garlic
• 50 g leek, the white part
• 1 tbsp butter
• 100 g crème fraîche with herbs
• 150 ml water, boiling
• 1 tbsp white seasoning
• 1 tsp vegetable broth
• 25 g Parmesan, grated
• some salt and pepper, freshly ground
• 1 tbsp mint, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with green asparagus, peas, broad beans, spinach

Wash the asparagus and remove any woody ends. Peel the bottom of the asparagus stalks and cut into bite-sized pieces. Finely slice the leek. Grate the Parmesan cheese and chop the mint. Finely slice or chop the fresh spinach. Add the broad beans to boiling water and cook for about 5 minutes, drain through a sieve and refresh briefly with cold water. Remove and discard the thick white skins. Meanwhile, cook the asparagus until al dente, then add the peas and blanch. Drain the vegetables in a sieve and let them drain. Cook the pasta al dente according to the package instructions. Heat the butter in a large pan. Sauté the leek and spinach, then press in the garlic and sauté. When the leek is soft, stir in the crème fraîche, boiling water, vegetable stock, and 1-2 tablespoons of Condimento Bianco. Stir in the vegetables, mint, and grated Parmesan cheese, season with freshly ground pepper and salt, and let it simmer until warm. Finally, add the pasta and mix well. Tip: Add a little pasta water if it’s become too dry during the simmering process.