Tagliatelle with Leipziger Allerlei and River Crabs

Ingredients

• 400 g white asparagus
• 250 g carrots
• 150 g sugar snap peas
• 2 Spring Onions
• Salt
• 30 g butter (2 tbsp; room temperature)
• 20 g spelt whole‑grain flour (2 tbsp)
• 125 ml milk (3.5% fat)
• 2 tbsp lemon juice
• Pepper
• nutmeg
• 250 g cooked river crab tails (peeled)
• 400 g whole‑grain tagliatelle

Instructions

1. 1.

   Peel, wash, trim the woody ends of the asparagus and cut into about 5 cm pieces. Peel the carrots and slice them thinly. Clean the sugar snap peas, wash them and cut them into thin strips. Trim the spring onions, wash them and cut them into thin rings.

2. 2.

   First cook the asparagus in boiling salted water over low heat for 5 minutes. Then add the carrots and cook together for 3 more minutes. Finally add the sugar snap peas and simmer for 2 minutes. Drain everything, keeping the broth. Shock the vegetables with cold water and let them drain.

3. 3.

   In a pot melt the butter and stir in the flour to make a roux. Pour in 350 ml of vegetable broth mixed with milk and cook gently over low heat while stirring for 7 minutes until thickened. Season with lemon juice, salt, pepper and a pinch of freshly grated nutmeg.

4. 4.

   Meanwhile cook the tagliatelle according to package instructions in plenty of boiling salted water. Warm the vegetables and crabs in the sauce for 3 minutes. Drain the pasta, let it dry slightly and serve with the crab‑vegetable sauce. Sprinkle with spring onions.