Pasta with Peas and Green Asparagus
Peel the bottom third of the asparagus and cut into 1 to 2 cm (approximately 3/4 inch) pieces. Rinse and halve the beans. Cook the asparagus and beans in boiling salted water for about 8 minutes, add the peas after 4 minutes and finish cooking together.
Cook the pasta shells in boiling salted water until al dente. Heat the oil in a large sauté pan, add the vegetables and toss briefly. Add salt, pepper and lemon juice and mix in the drained pasta. Finally, add the mint and garnish with Parmesan.