Pasta with Spring Vegetables and Cream Sauce
- 1 bunch green Asparagus
- 100 grams Snow peas
- 125 grams Peas (frozen)
- 1 small onion
- 1 garlic
- 400 grams Spaghetti (or linguine)
- 2 tablespoons olive oil
- freshly ground peppers
- 75 milliliters Vegetable broth
- 75 milliliters Whipped cream
- 1 tablespoon finely grated Parmesan
- 1 tablespoon Lime juice
Rinse asparagus, peel lower thirds and cut stalks into 4-5 cm (approximately 1 1/2 to 2-inch) long pieces. Rinse snow peas, snip off ends and cut in half. Thaw peas. Peel and finely chop onion and garlic.
Cook spaghetti in plenty of salted boiling water until al dente. Meanwhile, cook onions and garlic in oil until translucent. Add asparagus and cook, stirring, 2-3 minutes. Add snow peas and thawed peas and cook briefly. Season with salt and pepper. Add broth and cream and stir in Parmesan. Season sauce to taste with lime juice. Drain pasta, rinse briefly and let drain again. Toss pasta with the sauce and serve immediately.