Pasta with Legumes

Ingredients

• 250 g green asparagus
• 200 g fresh thick beans
• 200 g peas
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• 150 ml Vegetable broth
• 350 g penne pasta
• 3 tbsp crème fraîche
• 80 g grated cheese (e.g., Emmentaler)
• 0.5 untreated lemon (zest and juice)
• Pepper

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the spears into 3-4 cm pieces. Rinse the beans and peas, then blanch together in salted water for 3-4 minutes. Drain (peel beans if desired).

2. 2.

   Peel and finely chop the onion and garlic. Sauté both in hot oil in a pan or pot until translucent. Add the asparagus briefly, then deglaze with wine and broth. Simmer gently for about 10 minutes.

3. 3.

   Cook the pasta in salted water until al dente.

4. 4.

   Stir the crème fraîche and half of the cheese into the sauce with peas and beans; heat through but do not boil. Add lemon zest and season with salt, pepper, and lemon juice. Toss the drained pasta with the remaining cheese and serve.