Spring Pasta

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I called this spring pasta because it’s got asparagus, zucchini flowers and fresh peas, all ready at this time of the year.  So fresh so good 🙂

Ingredients:
2 onions
1 clove fresh garlic
2 zucchini and their blossoms
500 g of fresh peas
10 green asparagus
some saffron
1 / 4 of a liter of vegetable broth
350 g penne pasta
lemon thyme

Method:
Chop the onion and garlic and let them fry in three tablespoons of oil.
Add the zucchini first, then the peas, then the asparagus, all micely chopped.
Simmer.
Cover with broth in which they will be left to dissolve the saffron, add the lemon thyme and cook about 15 minutes.
Drain the pasta and add to sauce.
Finish cooking and season with white pepper if necessary.
Serve with asparagus tips and a few tiny crumbs of saffron.

Chef: Cisejazz from Veganblog


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