Pasta primavera

Step 1/4

• 5 stalks green asparagus
• 1 carrot
• ¼ yellow bell pepper
• 100 g green beans
• 100 g broccoli
• 4 cloves garlic
• 1 chili
• 15 g parsley
• 10 g basil
• ½ leek
• ½ lemon

• large pot
• peeler
• cutting board
• knife
• fine grater

Bring a large pot of heavily salted water to a boil. Trim asparagus and cut into pieces approx. 1 in. / 3 cm long. Peel and slice carrot. Cut bell pepper into thin strips and cut the strips in half. Trim green beans and cut in half. Divide broccoli into small florets. Peel and slice garlic and slice chili. Roughly chop parsley and basil. Thinly slice leek. Zest lemon.

Step 2/4

• olive oil (for frying)
• salt
• pepper
• 160 g pasta

• frying pan (large)
• cooking spoon

Heat olive oil in a large frying pan over medium heat. Add garlic, chili, carrot, leeks, and bell pepper to the pan and sauté, stirring occasionally, until the vegetables soften (don’t let them get brown), approx. 7 – 10 min. Season with salt and a generous amount of black pepper. Add pasta to boiling, salted water.

Step 3/4

• colander
• bowl (small)

Approx. 5 min. before the pasta cooking time is up, add green beans and asparagus to the pot. Let cook for approx. 3 min., then add broccoli florets. Drain the pasta and vegetables, reserving some of the pasta water in a small bowl or mug.

Step 4/4

• 10 cherry tomatoes
• 125 ml heavy cream
• 85 ml pasta water
• Parmesan cheese (for serving)

Add whole cherry tomatoes, heavy cream, pasta water, and the drained pasta and vegetables to the pan and turn up the heat to the highest setting. Toss the pasta and vegetables until the sauce thickens slightly and starts to coat the pasta, approx. 2 min. Add lemon zest, basil, parsley and stir. Serve immediately topped with Parmesan cheese and more freshly ground black pepper, if desired. Enjoy!

Enjoy your meal!