Ribbon pasta with green asparagus and strawberries

Ingredients for 2 servings:

• 200 g tagliatelle (e.g. linguine)
• 25 g pine nuts
• 250 g asparagus, green
• 200 g strawberries
• 1 lemon(s)
• 1 tsp peppercorns, pink
• 50 g Parmesan
• 1 chili pepper(s)
• 4 tbsp olive oil
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the asparagus, trim off the ends, peel the lower third, and remove the heads. Then use a vegetable peeler to slice the asparagus stalks into thin strips. Wash and hull the strawberries, then slice them. Wash the chili, cut them open, deseed them, and finely chop them. Remove the rind from the Parmesan cheese and finely grate it. Halve the lemon, squeeze out the juice, and reserve it. Toast the pine nuts in a dry pan, then immediately remove from the pan and let cool. Cook the pasta in plenty of salted water until al dente, then drain, reserving about 50 ml of the pasta water. Return the pasta to the pot, carefully stir in the olive oil, lemon juice, asparagus, strawberries, and chili, and then heat everything gently for about 2 minutes, stirring in the pasta water a spoonful at a time. Season with salt to taste. Arrange the pasta on plates and sprinkle with pine nuts, pink peppercorns, and Parmesan cheese. Serve immediately.