Asparagus pasta with meatballs
cutting board, peeler, knife, bowl (large), frying pan, pot, sieve
- cutting board
Peel the asparagus and cut diagonally into pieces approx. 2 cm long. Grate the zest of half a lemon. Finely chop the parsley and set aside.
- bowl (large)
Peel and finely dice the shallot. In a large bowl, mix the minced meat with the shallot cubes, egg, breadcrumbs, mustard, lemon zest, salt and pepper and form small balls.
- frying pan
Bring the broth to a boil in a pan with the juice of half a lemon, a pinch of sugar and some salt. Add the meatballs to the broth and cook on low heat for approx. 8-10 min. Then remove them from the broth. Then cook the asparagus pieces and the peas for approx. 8 min. on medium heat. Then add the cream. Then mix the starch with a little water and thicken the liquid. Put the meatballs back into the sauce and let them stand.
Bring water to a boil and add salt. Cook the pasta for approx. 7-8 min. Then add the pasta and parsley directly into the asparagus sauce and season everything again with salt and pepper. Enjoy!