Orecchiette with meatballs and green asparagus in cream cheese sauce

Name: Orecchiette with meatballs and green asparagus in cream cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green asparagus; 300 g mixed minced meat; 1 egg (size M); 1 TEASPOON Breadcrumbs; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 can(s) (425 ml) Artichoke Hearts; 100 g Cream cheese with herbs (52 % fat in dry matter); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1/2 bunch Chives and parsley; 400 g Nudeln (z. B. Orecchiette baseri large); 2 TABLESPOONS Oil; 1 TABLESPOON crushed pink pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green asparagus
300 g mixed minced meat
1 egg (size M)
1 TEASPOON Breadcrumbs
1/2 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 can(s) (425 ml) Artichoke Hearts
100 g Cream cheese with herbs (52 % fat in dry matter)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1/2 bunch Chives and parsley
400 g Nudeln (z. B. Orecchiette baseri large)
2 TABLESPOONS Oil
1 TABLESPOON crushed pink pepper

Directions

1
Wash the asparagus, cut off the woody ends and peel the lower third. Cut the asparagus diagonally into pieces. Knead minced meat, egg, breadcrumbs and mustard. Season with salt, pepper and paprika. Form 20 small meatballs with wet hands. Drain artichoke hearts and cut into quarters.
2
Stir cream cheese and milk until smooth. Season with salt, pepper and lemon juice. Wash the herbs and dab dry. Cut the chives, except for a few stalks, into fine rolls. Chop parsley finely. Stir the herbs into the cream cheese. Cook the orecchiette in salted water for 10-12 minutes. Cook the asparagus in salted water for 8-10 minutes. Heat the oil in a pan. Fry the meatballs for 6-8 minutes. Drain the noodles and asparagus and let them drain.
3
Stir the herbs into the cream cheese. Cook the orecchiette in salted water for 10-12 minutes. Cook the asparagus in salted water for 8-10 minutes. Heat the oil in a pan. Fry the meatballs for 6-8 minutes. Drain the noodles and asparagus and let them drain. Mix artichoke hearts, meatballs, pasta and asparagus, arrange on plates and drizzle with cream cheese sauce. Garnish with chives and pink pepper