Green Asparagus with Pasta and Pesto

Ingredients

• 350 g small shell-shaped pasta
• Salt
• 500 g Green Asparagus
• 150 g green beans
• 150 g sugar snap peas
• 40 g shelled almonds
• 3 sprigs Mint
• 1 untreated lemon
• 2 fresh garlic cloves
• 2 Tbsp grated Parmesan
• 75 ml olive oil
• black pepper (from the mill)

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Peel the lower third of the asparagus and trim any woody ends. Wash and clean the beans and sugar snap peas. Cut the beans and asparagus into 3–4 cm pieces and slice the sugar snap peas lengthwise into strips. Cook the asparagus in salted water for about 6 minutes, retaining a slight bite. Simmer the beans for about 4 minutes and the sugar snap peas for just under 1 minute.

3. 3.

   For the pesto, toast the almonds in a hot pan until fragrant, then let them cool. Rinse the mint, shake dry, pluck the leaves, and set aside some for garnish. Wash the lemon hot, dry it, zest the peel into strips, and squeeze out the juice. Peel the garlic and blend it with the mint, almonds, a splash of lemon juice, Parmesan, and 2–3 tablespoons of olive oil into a creamy pesto. Add more oil if needed, season with salt, pepper, and lemon juice to taste. Drain the pasta and vegetables, mix them together with the pesto, and sprinkle with lemon zest. Serve garnished with mint.