This no-fuss pasta dish has lots of healthy vegetables. It is a one-pot dish, if you do not add the bacon bits on top. But it adds a little bit more depth and crunch to it, so it is worth using a second pan.
- 500 g green asparagus
- 1 handful of chervil
- 100 g shallots
- 30 g pine nuts
- 1 tbsp. butter
- 800 ml vegetable stock
- 200 g frozen peas
- 250 g pasta
- 150 g cream
- 100 g Parmesan, (shaved)
OPTIONAL : 200 g smoked bacon (cubed)
- Wash the asparagus, remove from woody ends, peel the lower third and cut into small pieces.
Set the asparagus tips aside.
- Wash the chervil, shake it dry and chop it roughly.
- Peel and chop the shallots.
- Roast the pine nuts golden brown and set aside.
- Put your bacon in a cold pan and turn on the heat to medium.
Cook bacon low and slow until really crispy. Bacon cooks best slowly over low heat, so turn your burner on low.
- In a large saucepan, melt the butter and fry the shallots until translucent.
- Pour in the vegetable broth and add the peas. Cover and bring to a boil over high heat.
Put the pasta in the saucepan and cook over medium heat for about 4 minutes.
Add the asparagus (except for the heads).
Cook until the pasta is all dente, stirring occasionally at the beginning, more often at the end.
- Add cream and asparagus tips to the pan, season with salt and pepper. Allow it to cook for one or two minutes.
- If the mixture is too dry, add a little water.
- Stir the chervil into the pasta and spread the pasta on a plate.
- Sprinkle with rusted pine nuts and Parmesan shavings (and the bacon bits) and serve immediately.