Pasta with Spring Vegetables

Ingredients

• 2 cloves garlic
• 2 Spring Onions
• 1 small chili pepper
• 200 g Cherry tomatoes
• 1 handful mixed herbs (e.g., chervil, parsley, chives)
• 500 g penne
• Salt
• 4 tbsp olive oil
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 4 tbsp grated hard cheese (e.g., parmesan, pecorino)

Instructions

1. 1.

   Peel and finely chop the garlic. Wash and trim the spring onions, cut into about 1 cm thick rings. Wash the chili, halve lengthwise, seed it, and finely chop. Wash the tomatoes and slice them into thin strips. Rinse the herbs, shake dry, and finely chop.

2. 2.

   Cook the pasta in boiling salted water until al dente.

3. 3.

   Heat the oil in a large pan. Sauté the garlic, spring onions, and chili for 2–3 minutes until translucent. Add the tomatoes and herbs. Season with salt, pepper, and stir in the lemon juice.

4. 4.

   Drain the pasta and toss it into the wet vegetables. Season to taste and sprinkle with cheese before serving.