Spring Pasta

Must Try

A tasty green pasta with asparagus and peas in a creamy pesto sauce that tastes nice and fresh due to the added lemon.



Cook the pasta al dente in a pan of water. When you drain the pasta, you collect a cup of cooking liquid.
Cut about 2 cm from the bottom of the green asparagus and discard. You can peel the green asparagus if the skin is very thick. Cut the asparagus into 3 pieces.
Finely chop the onion and garlic. Saute it in a large pan.
Add the asparagus pieces and cook for 5 minutes or so.
Add the peas and cook for a few more minutes.
Stir in the crème frache and the pesto.
Grate the lemon and squeeze the lemon. Add the juice and grate to the creamy asparagus.
Finally, add the pasta and a little cooking liquid so that you get a smooth sauce. Season the spring pasta with a little salt and pepper, if desired.
Serve the pasta with some Parmesan cheese and possibly some fresh basil.
spring pasta

Source: Leukerecepten by leukerecepten-nl.
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