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Asparagus and broad bean pasta recipe - asparagus and broad bean pasta recipe for spring


Preparation time: 20 minutes
Cooking time: 10 minutes

Serves 6

200g fresh pasta with spinach
200g fresh plain pasta
400g fresh broad beans
500g green asparagus
4 tablespoons pesto
60g freshly grated parmesan
4 tablespoons olive oil
2 lemons
salt and pepper


> Steam the asparagus and beans. Drain, cut the tips off the asparagus and set aside.

> Cook the pasta "al dente", drain and pour on the olive oil. Add the chopped asparagus, beans, pesto, pepper and parmesan. Mix all together gently and serve with lemon quarters.


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