Ribbon pasta with green asparagus and baby spinach

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 1 bunch of green asparagus, approx. 500 – 750 g
• 500 g baby spinach
• 2 chili peppers
• 1 onion(s)
• 2 garlic cloves
• 10 cherry tomatoes
• 70 g pine nuts
• e.g. Parmesan
• 1 cup of cream, approx. 200 g
• salt and pepper
• n. B. Vegetable stock powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

vegetarian, slightly spicy

Peel the onion and dice it into small cubes. Dice the garlic. Peel the bottom third of the asparagus. Slice the chilies into small slices. Wash the spinach leaves. Boil salted water for the pasta and cook according to the package instructions. Fry the onions and garlic in oil in a pan until the onions are translucent. Add the asparagus and fry briefly. Add the spinach leaves and fry briefly. Add the chilies. Halve the cherry tomatoes and add them. Season everything with a little salt and pepper. Pour in the cream and, if desired, add vegetable stock powder. Briefly toast the pine nuts in a separate pan without oil, stirring frequently, until lightly browned. Transfer the pasta to the plates and scatter the asparagus and pine nuts over the pasta. If you like, you can also grate a little Parmesan cheese over the top.