Summary

Ingredients

• 500 g asparaus, reen
• 250 g asparaus, white
• 250 g carrot (s)
• 400 g penne
• 2 tablespoon pine nuts or flaked almonds or sunflower seeds
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 clove garlic
• 1 bunch chives
• salt and pepper
• sugar
• Salt water

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Instructions

1. Wash the green asparagus, peel if necessary, peel the white asparagus. Cut both varieties diagonally into bite-sized pieces. Peel the carrots and cut into thin sticks.
2. Boil the asparagus in lightly salted water with a pinch of sugar for 2 minutes - remove and drain. Cook the pasta in salted water according to the instructions on the packet and drain.
3. Meanwhile, heat the oil in a pan, reduce the heat and add butter. Sweat the carrots in it for 5 minutes. Add the garlic and asparagus and continue cooking. Then add the penne and season with salt and pepper.
4. Add the pine nuts and chopped chives before serving.