Pasta with green asparagus in lemon cream

Name: Pasta with green asparagus in lemon cream
Yield: 4
Ingredients: 500 g green asparagus; 50 g Arugula (rocket); 1 Organic Lemon; 500 g ribbon noodles; 7-10 Tbsp Salt; 200 g Double cream cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

500 g green asparagus
50 g Arugula (rocket)
1 Organic Lemon
500 g ribbon noodles
7-10 Tbsp Salt
200 g Double cream cheese
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Wash the asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Clean, wash, shake dry and chop the arugula into smaller pieces. Wash lemon hot and grate dry. Peel or grate the peel in thin strips with a pestle ripper.
2
Squeeze the lemon.
3
Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Add asparagus in the last 4 minutes and cook.
4
Stir cream cheese and 100 ml pasta water until smooth. Season to taste with 2-4 tablespoons lemon juice, some lemon peel, salt, pepper and nutmeg. Drain the pasta and put it back into the pot. Mix with sauce and rocket.