Green Vegetable Pasta with Lemon Sauce

For the green vegetable pasta with lemon sauce, first wash sugar snap peas, clean and cut in half diagonally. Wash the asparagus, peel the lower third and cut off the ends. Cut the stalks diagonally into 3-4 cm long pieces. Clean the spring onions, wash and cut into rings. Wash parsley and shake dry, pluck leaves and set aside.

Place parsley stems with noodles, sugar snap peas, asparagus except for the tips and scallions in a large pan with high sides or a wide pot. Add whipping cream, 500 ml cold water, 1 teaspoon salt and lemon zest. Cover and bring everything to a boil over high heat.

Cook uncovered over medium-high heat for 5 minutes, add asparagus tips and continue cooking for about 5 minutes. Stir occasionally, the more liquid that has boiled away, the more often. Taste the pasta. If they are not cooked through, add another 3-5 tablespoons of water if needed and continue to simmer briefly. Remove parsley stems.

Season with salt, pepper and lemon juice. Wash chervil, shake dry and chop with parsley leaves. Sprinkle green vegetable pasta with lemon sauce with chervil, parsley and Parmesan cheese to taste.

Preparation Tip:

Green vegetable pasta with lemon sauce can also be prepared with other green vegetables if it is not asparagus season.

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