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Orecchiette with asparagus, green beans, and lemon

A delicious pasta recipe with spring vegetables...

Vegetarian Spring Salad Having dinner
Course: Side dish
Preparation time: 40 minutes
Cooking time: 30 minutes

Instructions

  • 1.   Cook the orecchiette until al dente. Drain and set aside in a bowl. Add 2 tablespoons of olive oil. Mix and let cool.
  • 2.   Cook the asparagus (see p. 114) and the green beans. Zest the lemon and squeeze its juice. Wash, dry, and chop the fresh herbs. Add the lemon juice, Parmesan cheese, and the remaining oil. Blend until smooth.
  • 3.   Incorporate the sauce into the pasta. Add the lemon zest and the vegetables cut into pieces. Mix and serve.

Notes & Suggestions

  • https://www.regal.fr/recettes/plats/orecchiette-aux-asperges-haricots-verts-et-citron-13390

Ingredients for servings

  • 500 g of pasta
  • 1 bunch of green asparagus
  • 400 g of fresh green bean
  • 1 lemon
  • 1 bunch of fresh mint
  • 1 bunch of fresh basil
  • 2 tablespoon of grated parmesan
  • 3 cl of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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