Cod and Asparagus Pasta in Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g cod fillet (s)
- 600 g asparaus, reen
- 200 g suar snap peas
- 300 g Farfalle
- 400 ml vegetable stock
- 2 tablespoon butter
- 6 tablespoon sour cream
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 pinch (s) sugar
- salt
- Pepper, colored, from the mill
- 1 tablespoon sauce thickener, light, possibly a little more
Print Recipe
Pin Recipe Instructions
- Peel the asparagus only in the lower third and cut off about 2 cm from the ends. Then cut the sticks diagonally into thin slices and leave the heads whole.
- Rinse the cod fillets, pat dry and cut into cubes, about 2 cm in size.
- Clean, wash and halve the snow peas.
- Cook the farfalle in plenty of boiling, lightly salted water until it is firm to the bite. Then drain and put back in the pot dripping wet and cover with a lid.
- Melt the butter in a large pan over low to medium heat - it must not turn brown - and sauté the asparagus slices and the asparagus heads in it. Season with a little salt and a few turns of colored pepper from the mill. Then pour in the vegetable stock and carefully stir in the sour cream.
- Bring the whole thing to the boil and then simmer over medium heat for about 3 minutes.
- If necessary, carefully stir in about 1 to 2 tablespoons of light sauce thickener, add the sugar snap peas and fish pieces and let cook for 4 to 5 minutes.
- Finally, season everything with the lemon zest, lemon juice and a pinch of sugar and carefully mix in the Farfalle.
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