🍝 Spring Vegetable Pasta with Beans and Asparagus

Name: Spring Vegetable Pasta with Beans and Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g frozen fava beans; salt; 250 g green asparagus; 2 spring onions; 40 g spinach; 10 g arugula; 400 g whole wheat ribbon noodles; 40 g parmesan (30% fat in dry matter); 0.5 bunch chives (10 g); 1 tbsp butter; 1 tbsp olive oil; 200 g cream cheese (30% fat in dry matter); 0.5 organic lemon (zest and juice); pepper

539 kcal · 30 min · 4 servings

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Ingredients

200 g frozen fava beans
salt
250 g green asparagus
2 spring onions
40 g spinach
10 g arugula
400 g whole wheat ribbon noodles
40 g parmesan (30% fat in dry matter)
0.5 bunch chives (10 g)
1 tbsp butter
1 tbsp olive oil
200 g cream cheese (30% fat in dry matter)
0.5 organic lemon (zest and juice)
pepper

Instructions

1. Boil water in a pot and add salt.
2. Cook the beans for 5 minutes in this salted water.
3. Rinse the beans immediately under cold water to stop the cooking process.
4. Drain the beans and peel the outer skin off each bean.
5. Wash the asparagus and cut off the woody bottom ends.
6. Peel the bottom third of the asparagus stalks.
7. Cook the asparagus for 5 minutes in boiling salted water until tender-crisp.
8. Rinse the asparagus under cold water and let it drain.
9. Cut the asparagus into pieces about 5 centimeters long.
10. Clean and wash the spring onions.
11. Slice the spring onions into thin rings.
12. Wash the spinach and arugula.
13. Dry the vegetables, for example in a salad spinner.
14. Cook the pasta in plenty of boiling salted water according to package instructions until tender-crisp.
15. Drain the pasta in a colander and let it drain well.
16. Grate the Parmesan into fine shavings.
17. Wash the chives and shake them dry.
18. Chop the chives into small pieces.
19. Heat butter and oil in a large pan.
20. Add the asparagus, spring onions, and beans to the pan.
21. Sauté the vegetables for 1 minute over medium heat.
22. Reduce the heat to low.
23. Stir the cream cheese into the vegetables.
24. Add the lemon zest and lemon juice.
25. Season the sauce with salt and pepper to taste.
26. Add the spinach and arugula to the pan.
27. Stir until the leafy greens have wilted.
28. Add the cooked pasta to the pan.
29. Toss everything well to mix the pasta with the sauce.
30. Serve the pasta with the chopped chives and Parmesan.

Nutrition per serving

kcal: 539
Protein: 29 g · Fett/Fat: 14 g · Carbs: 72 g