Pasta with Vegetables and Nuts

Ingredients

• 300 g green asparagus
• 100 g princess beans
• 6 tbsp Olive oil
• 2 tbsp lemon juice
• 1 Tbsp parsley
• Salt
• freshly ground pepper
• 200 g spaghettini
• 2 tbsp canned corn
• 1 tbsp chopped parsley
• 40 g coarsely chopped walnuts
• 2 tbsp crumbled Pecorino

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the ends and cut into about 5 cm pieces. Boil in salted water for 10-12 minutes, then drain. Clean the beans and add them to the asparagus after 4 minutes, cooking together.

2. 2.

   Cook the spaghettini according to package instructions in plenty of salted water until al dente.

3. 3.

   Heat oil in a large pan, quickly sauté the asparagus, beans, and corn, seasoning with salt, pepper, and lemon juice. Mix the drained spaghettini with walnuts and stir in parsley. Plate the pasta with green asparagus and sprinkle with cheese before serving.