Ingredients
- 8 leaves basil
- 5 peppers (red)
- 3 garlic (cloves)
- 2 from the top
- 1 bunch basil
- 1/2 lon keep the tops separate from the stalks
- 1/2 thir when the peppers are cool enough to handle (into roasted)
- 375 gr peas (fresh)
- 350 gr asparagus
- 200 gr peas (thawed frozen)
- 65 gr parmesan cheese salt pepper radish roses for (fresh grated freshly ground garnish)
- 30 gr spinach pasta
- 16 ml olive oil
- 16 ml olive oil
- 14 gr parsley (chopped fresh)
- 1 gr coarse salt
Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water. Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve. Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.