Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g pasta, e.., Dinkel Farfalle
- 1 kg asparagus, green
- 4 cl water
- 2 tablespoon olive oil
- Sea salt and pepper
- 4 tablespoon Brazil nuts
- 0.5 ½ lemon (s), add the juice
- 250 g cherry tomato (s)
- 250 g mini mozzarella
- 200 ml soy cream (Soy Cream Cuisine) or heavy cream
- 1 bunch herbs, e.g., Chives, flat and curly parsley
Print Recipe
Pin Recipe Instructions
- Pre-cook the pasta until it is about ¾ cooked.
- Then cut the asparagus into pieces. Put without the heads in a pan with a little water, olive oil, a little pepper and salt. Steam with the lid closed for 5 minutes.
- In the meantime, cut the Brazil nuts and roast them in a saucepan over a dry heat. Then add the asparagus heads to the asparagus, season with lemon juice and stew for another 2 minutes. Then add the pasta and tomatoes.
- After another minute, add the mozzarella and soy cream. Finally finish with finely chopped herbs and the roasted Brazil nuts.
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