Pasta with Asparagus and Pea Sauce
Pasta with asparagus and pea sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g peas (fresh or frozen)
- 500 g Green Asparagus
- 1 small zucchini
- 1 untreated lemon
- 1 red chili pepper
- 1 Garlic clove
- 400 g orecchiette pasta
- Salt
- 1 tbsp Olive Oil
- 150 ml dry white wine
- black pepper (ground)
Instructions
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1.
If needed, thaw the peas. Wash the asparagus, trim the tough ends and cut the spears into about 6 cm pieces. Wash the zucchini, trim the ends and slice it into 0.5 cm thick rounds. Rinse the lemon under hot water, dry it and grate the zest; squeeze out the juice. Wash the chili, deseed it and finely chop it together with the peeled garlic.
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2.
Cook the pasta in boiling salted water until al dente.
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3.
Heat the oil in a large hot pan and sauté the chili-garlic mixture. Add the asparagus and cook briefly. Deglaze with wine and lemon juice, cover and steam for 5 minutes. If necessary, add a splash of water. Then add the zucchini and peas, stir, and continue cooking covered for about 5 more minutes. Finally season with salt, pepper and lemon zest to taste.
