Orecchiette with Green Asparagus, Peas and Lemon-Mint

Light orecchiette with green asparagus, tender peas and lemon-mint, ready in about 25 minutes. A spring dish that unfolds its full freshness with Parmesan and fresh herbs.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 200 g Orecchiette
• 250 g green asparagus
• 150 g peas (fresh or frozen)
• 1 Stück garlic clove
• 1 Stück organic lemon
• 40 g Parmesan, freshly grated
• 2 EL olive oil
• 1 Bund mint, fresh
• 1 Prise chili flakes
• salt
• pepper, freshly ground

Method

1. Salt the water in a large pot and bring it to a boil.
2. Peel the lower third of the asparagus, snap off the woody ends and cut the stalks into pieces about 3 cm long. Set the tips aside separately.
3. Add the orecchiette to the boiling water and cook until al dente according to the package instructions. Add the asparagus stalks and the peas about 3 minutes before the end of the cooking time, and the asparagus tips only in the last minute.
4. While the pasta is cooking, finely chop the garlic and gently sweat it in a large pan with 2 tbsp olive oil over medium heat for about 1 minute. Stir in the chili flakes.
5. Wash the lemon well under hot water, finely grate the zest and halve the lemon. Squeeze one half and cut the other into wedges.
6. Pick the mint leaves and chop them roughly.
7. Drain the pasta and vegetables, reserving about 4 tbsp of the cooking water. Add everything to the pan, loosen with the cooking water and take off the heat.
8. Fold in the lemon zest, lemon juice and about 30 g Parmesan, and season with salt and pepper.
9. Divide between two plates, sprinkle with the remaining Parmesan and the mint, and serve with the lemon wedges.