Spring spaghetti, for after running amok at the market

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Spring spaghetti, for after running amok at the market
Spring spaghetti, for after running amok at the market
Anonim

As the season of fresh vegetables begins, I can't stop myself from buying a little bit of everything at the greengrocer or the market, and then I can think about what to make of all that stuff. This is how this pasta dish was born. It was made from all the vegetables I couldn't resist that morning. Really fresh, spring pasta, very filling, and even beautiful.

DSC 4212a is small
DSC 4212a is small

Toppings (for 4 people):

50 dkg green asparagus (no need to peel this!)

50 dkg mushrooms

1 bunch of spring onions

1 clove of new garlic

1 handful of fresh green peas

1 bunch of parsley

2 dl heavy cream

1-2 tablespoons olive oil and butter

20-25 dkg spaghetti1 tbsp. pine nuts or pistachios

  1. Wash the asparagus several times, thoroughly, and break them (where they break in half, the stalks are woody from there). Discard the lower parts, chop up the upper ones. We also clean and chop the mushrooms.
  2. Peel off the outer skin of the spring onion and garlic and chop them.
  3. In the meantime, heat the s alted water, when it boils, cook the pasta in it.
  4. Heat the butter and oil, fry the onions, add the asparagus and mushrooms, and simmer them until soft in 8-10 minutes, reducing the heat.
  5. In the last two minutes, stir in the cleaned green peas. Finally, sprinkle the chopped parsley on top and pour the cream over it. Stir the cooked, strained spaghetti into the sauce.
  6. Sprinkled with toasted pine nuts or pistachios and serve.

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