Fleckerl Pasta with Goat Cheese and Green Asparagus
Fluffy fleckerl pasta with goat cheese and green asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g wide ribbon noodles
- Salt
- 500 g Green Asparagus
- 200 g thick beans
- 4 Spring Onions
- 4 tomatoes
- 3 tbsp olive oil
- 150 ml Vegetable broth
- Cayenne pepper
- 100 g young goat cheese (e.g., Picandou)
Instructions
-
1.
Break the pasta into large flakes and cook in salted water al dente.
-
2.
Peel the lower third of the asparagus and blanch in salted water for 6-8 minutes until firm yet tender. Add the beans during the last 3-4 minutes to cook together. Drain everything, cut the asparagus sticks into 1-2 cm pieces, and peel the beans. Wash and trim the spring onions, cutting them into 1-2 cm pieces. Heat the tomatoes briefly in boiling water, cool, peel, quarter, and seed. Sieve out the seeds and collect the liquid.
-
3.
Sauté the spring onions in hot oil for 1-2 minutes. Add the collected tomato juice and broth, simmering for another 1-2 minutes. Mix in the beans, asparagus, tomatoes, and drained pasta flakes, warming through and seasoning with salt and cayenne pepper to taste.
-
4.
Serve on plates, sprinkling crumbled goat cheese over the top.
