Green Vegetable Pasta with Spinach, Asparagus and Peas

Ingredients

• 125 g frozen spinach
• 1 clove garlic
• 90 g shallots (3 shallots)
• 200 g green asparagus
• 3 sprigs Mint
• 80 g Parmesan cheese (in block)
• 350 g whole wheat band noodles
• Salt
• 2 tbsp olive oil
• 125 g peas (frozen)
• 80 ml cooking cream (10% fat)
• Pepper

Instructions

1. 1.

   Defrost spinach according to package instructions, squeeze lightly, and chop finely.

2. 2.

   Peel and dice garlic and shallots finely.

3. 3.

   Wash asparagus, thinly peel the lower third, and remove woody ends. Cut asparagus diagonally into approximately 3 cm long pieces. Wash mint, shake dry, pluck leaves, and roughly chop with a large knife.

4. 4.

   Grate Parmesan cheese finely. Cook noodles according to package instructions in plenty of boiling salted water until al dente.

5. 5.

   Meanwhile, heat oil in a pot. Sauté garlic and shallots in it over medium heat for 2-3 minutes until translucent.

6. 6.

   Add asparagus pieces, chopped spinach, and peas and sauté for 1-2 minutes. Pour in cream, season with salt and pepper, and cook for 3-4 minutes over medium heat.

7. 7.

   Drain noodles in a sieve, reserving 75 ml of noodle water and mixing both with the vegetables in a large bowl. Sprinkle with Parmesan and mint and serve.