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🍽️ Spring Pasta with Asparagus

677 kcal · 30 min · 4 servings

Ingredients

• white asparagus, frozen 500 g
• onions, yellow 1 pc.
• spinach, leaf 100 g
• radishes 0.5 bunch
• lemons 1 pc.
• butter 2 tbsp
• wheat flour, Type 405 2 tbsp
• white wine, dry 150 ml
• vegetable broth 200 ml
• whipping cream 200 ml
• peas, frozen 150 g
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch
• tagliatelle, fresh 800 g

Instructions

1. 1. Let the asparagus thaw overnight in the refrigerator.
2. 2. Slice the thawed asparagus diagonally.
3. 3. Halve the onion, peel it, and cut it into small cubes.
4. 4. Wash the spinach thoroughly and let it drain.
5. 5. Wash the radishes, remove the leaves and roots, and slice them thinly.
6. 6. Halve the lemon and squeeze out the juice.
7. 7. Melt the butter in a pot over medium heat.
8. 8. Sauté the onions in it for about 3 minutes until they are translucent.
9. 9. Stir in the flour for about 1 minute.
10. 10. Deglaze the mixture with white wine and broth while stirring constantly.
11. 11. Stir in the cream.
12. 12. Bring the sauce to a boil.
13. 13. Add the asparagus and peas to the sauce.
14. 14. Simmer the sauce over medium heat for about 5 minutes.
15. 15. Add the spinach and let it wilt for about 2 minutes.
16. 16. Season the sauce with salt, pepper, nutmeg, and lemon juice.
17. 17. Bring about 5 liters of salted water to a boil in a large pot.
18. 18. Cook the pasta in it for about 4 minutes al dente (firm to the bite).
19. 19. Drain the pasta in a colander and let it drip dry.
20. 20. Plate the pasta on dishes.
21. 21. Pour the sauce over the pasta.
22. 22. Decorate the dishes with the radish slices and serve.

Nutrition per serving

• kcal: 677
• Protein: 22 g · Fett/Fat: 27 g · Carbs: 81 g