Pasta Al Romanoff
very easy
20 mins
20 mins
Ingredients
- 800 g fresh pasta (e.g. penne)
- 300 g green asparagus
- 1–2 small twigs rosemary
- 1 Onion
- 3 TSP green peppercorns (pickled)
- 250 g Strawberries
- 2 TABLESPOONS Olive oil
- 2 TABLESPOONS Balsamic vinegar
- 250 ml Vegetable broth (instant)
- 250 g Whipped cream
- 50 g freshly grated parmesan
- 7-10 Tbsp juice of 1/2 lemon
Directions
- 1
Cook the noodles in plenty of salted water (approx. 1 teaspoon salt per litre) in a large pot until al dente (approx. 1 1⁄2 minutes).
- 2
Wash the asparagus and cut off about 3 cm from the bottom. Cut the stalks into slices about 1 cm wide. Wash the rosemary, shake dry and chop the needles. Peel and chop the onion. Wash and clean the strawberries and cut them in half or quarters depending on size.
- 3
Heat the oil in a wide saucepan. Sauté the asparagus, fry the rosemary and onion briefly. Deglaze with vinegar and stock, bring to the boil. Add peppercorns. Add cream and 40 g parmesan.
- 4
Bring to the boil so that the cheese melts and the sauce thickens. Season to taste with lemon juice, salt and pepper.
- 5
Drain the pasta and mix into the sauce. Fold in strawberries. Serve and sprinkle with the rest of the parmesan.
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