Summary

Ingredients

• 500 g ribbon noodles
• 2 zucchini
• 3 carrot (s)
• 3 spring onion (s)
• 200 g peas, frozen
• 1 clove garlic
• 1 cup crème fraîche with herbs
• Olive oil for frying
• 3 liters broth
• Basil, fresh, to taste
• salt and pepper

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Instructions

1. Cut the vegetables (except frozen peas) into 1/2 cm small cubes and fry in the olive oil until they are almost soft.
2. Cook the pasta in the broth until al dente and shortly before they are ready add the frozen peas and let them cook for a short time.
3. After draining, mix the pasta with the vegetables and the creme fraiche well and add fresh basil. Season to taste with salt and pepper.
4. Tastes pure or with pan-fried meat.