Spring Green Pasta

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• 200 g asparagus, green
• 200 g baby spinach
• 50 g peas, frozen
• 80 g Parmesan, freshly grated
• 2 shallots
• 1 clove(s) garlic
• lemon zest
• olive oil
• salt and pepper
• 200 ml cooking cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Peel and finely dice the garlic and shallots. Wash the asparagus thoroughly, thinly peeling the lower third and removing any woody ends. Cut the asparagus diagonally into 2 cm pieces, leaving the heads whole and halving them lengthwise. Grate some of the zest from an unwaxed lemon. Heat a splash of olive oil in a large pan and sauté the garlic and shallots over medium heat for 2-3 minutes, but do not brown. Add the asparagus pieces and sauté for about 2 minutes, then add the washed and well-drained spinach and let it wilt. Meanwhile, cook the pasta in plenty of well-salted water according to the package instructions until al dente and drain in a colander, reserving some of the pasta cooking water. Add the cooking cream to the vegetables, add the frozen peas and 1-2 tablespoons of Parmesan cheese, bring to a boil briefly and season with lemon zest, salt and pepper. If it’s too thick for you, feel free to add some of the reserved pasta water. Mix in the pasta and serve with the remaining Parmesan cheese.