One-pot pasta with green sauce

Ingredients for 2 servings:

• 1 ½ liters vegetable broth
• 250g spaghetti
• 1 cup peas, frozen
• 1 cup beans, green, frozen
• 1 cup asparagus, green, frozen
• 1 cup basil
• 2 cup(s) spinach, young, frozen
• 1 garlic clove(s), finely chopped
• ½ lemon(s), juice
• ½ cup olive oil
• 2 cup(s) Parmesan, freshly grated
• ½ cup pine nuts, toasted
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

green vegetables hidden in a delicious sauce

Bring the broth to a boil in a large pasta pot with a sieve insert and cook the spaghetti according to the package instructions. Remove the sieve insert with the pasta and set aside. Cover to prevent the pasta from cooling too quickly. Use a standard coffee cup (200-250 ml capacity) to measure the remaining ingredients. Add the green vegetables (peas, beans, asparagus, and spinach) to the broth and cook for about 5-8 minutes, depending on the size of the vegetables. Add the basil, olive oil, and lemon juice. Blend everything together with a hand blender until you have a creamy sauce. Season to taste with the spices and garlic. Now add the spaghetti to the sauce and mix everything well with about 1 cup of freshly grated Parmesan cheese. Serve on deep plates, sprinkled with the remaining Parmesan cheese and pine nuts.