Vegetable pasta with mascarpone sauce

Name: Vegetable pasta with mascarpone sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 375 g Broccoli; 7-10 Tbsp Salt; 250 g ribbon noodles; 8 Pork medallions (approx. 70 g each); 8 discs (approx. 80 g) Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Garlic clove; 1 Onion; 1 TABLESPOON Butter or margarine; 100 ml White wine; 1/2 glass (200 ml) Vegetable stock; 200 g Mascarpone cheese; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
375 g Broccoli
7-10 Tbsp Salt
250 g ribbon noodles
8 Pork medallions (approx. 70 g each)
8 discs (approx. 80 g) Bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Garlic clove
1 Onion
1 TABLESPOON Butter or margarine
100 ml White wine
1/2 glass (200 ml) Vegetable stock
200 g Mascarpone cheese
7-10 Tbsp Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into small pieces. Clean and wash broccoli and cut into small florets. Cook vegetables in boiling salted water for about 10 minutes, pasta for about 7 minutes.
2
Meanwhile wash the meat, dab dry and wrap with bacon. Fry in hot oil for 3-5 minutes on each side. Season with salt and pepper. For the sauce, peel garlic and onion and chop finely.
3
Fry in hot fat. Deglaze with white wine and stock and let it boil down at high heat for about 3 minutes. Stir in mascarpone. Season to taste with salt and pepper. Drain vegetables and noodles.
4
Swivel together in the roasting set. Arrange with the medallions and the sauce. Serve garnished with parsley.