Asparagus and Mozzarella Pasta

Ingredients

• 200 g Tagliatelle
• 300 g green asparagus
• 150 g mini mozzarella balls
• 2 tbsp pine nuts
• 1 tbsp Olive Oil
• 250 ml vegetable broth
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cook the tagliatelle in salted water according to package instructions until al dente.

2. 2.

   Peel the lower third of the asparagus and cut it diagonally into small pieces. Sauté in hot oil, add pine nuts, and deglaze with broth. Cover and steam gently for about 6–8 minutes. Then stir in the slightly drained pasta. Add mozzarella and season with salt and pepper.