Pasta with Asparagus and Sugar Snap Peas

Ingredients

• 300 g white asparagus
• 200 g Sugar snap peas
• Salt
• Pepper (freshly ground)
• 1 pinch of sugar
• 400 g linguine
• 1 sprig chervil
• 1 tbsp butter
• 2 tbsp Sour cream
• 1 tsp grated nutmeg
• 1 tsp grated lemon zest

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim the ends. Cut off the tips and set aside. Slice the stalks into about 2 cm pieces. Wash the sugar snap peas.

2. 2.

   Cook the asparagus pieces in boiling salted water for about 6 minutes, then add the asparagus tips and sugar snap peas and cook for another 5 minutes; drain the vegetables, shock them with ice water and let them drain. Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   Rinse the chervil, wash it and pluck the leaves.

4. 4.

   Melt the butter in a pot, swirl in the vegetables and heat, then stir in the sour cream; season everything with salt, pepper, lemon zest and nutmeg.

5. 5.

   Drain the pasta, let it drain and mix with the chervil into the vegetables, serve immediately on plates.