Pasta with Green Vegetables

Ingredients

• 250 g Romanesco
• Salz
• 100 g Sugar snap peas
• 4 EL butter
• 50 g frozen peas
• zest of 1 lemon
• pepper from grinder
• 500 g wide band pasta
• basil (for garnish)

Instructions

1. 1.

   Clean the Romanesco and cut into florets. Cook in salted water for 8-10 minutes.

2. 2.

   Rinse, clean the sugar snap peas and blanch in salted water for 1 minute. Drain and shock with cold water. Let drain well.

3. 3.

   Drain the Romanesco, also shock it with cold water and let drain well.

4. 4.

   Heat butter. Toss the prepared vegetables and peas in it for 2-3 minutes. Add lemon zest and season with salt and pepper.

5. 5.

   Cook the band pasta in plenty of salted water according to package instructions until al dente. Drain, let sit briefly, and mix with the vegetables.