Pasta with Broccoli and Green Asparagus

Ingredients

• 400 g penne
• Salad
• 500 g Green Asparagus
• 500 g broccoli florets
• 1 stalk leek
• 100 g Sour cream
• 3 tbsp olive oil
• Pepper (freshly ground)
• 75 ml vegetable broth
• 2 tbsp freshly chopped basil

Instructions

1. 1.

   Cook the penne in salted water until al dente.

2. 2.

   Peel the lower third of the asparagus and cut the stems at an angle into 3–4 cm pieces. Rinse the broccoli and leave florets whole or halve them depending on size. Wash, trim, split the leek lengthwise and slice into strips.

3. 3.

   Warm the sour cream without boiling it.

4. 4.

   Sauté the vegetables briefly in hot oil, season with salt and pepper, then pour in the broth. Cover and simmer gently over low heat for about 5 minutes until the vegetables are tender yet firm. Add more broth if needed. When the vegetables are cooked, mix in the drained penne and basil.

5. 5.

   Serve on plates drizzled with sour cream.