The One Pot Pasta for Spring

One Pot Pasta

It’s the story of a small salad of fresh pasta, with green peas, asparagus and ewe cheese taken from the addictive book « One Pot Pasta » signed Emilie Perrin and published by Hachette Cuisine.  To dig into quickly!

For 6 persons

Preparation: 20 min, cooking time: 30 min

One pot pasta for Spring recipe

In a thick bottom pan, cook the peeled and minced onions.

Add the peas and the pasta, mix well. Add 1 l of water and the crumbled broth cube, mix and allow to cook for 20 min.

Meanwhile, peel the asparagus and cook in a big pot of boiling water for 10 min. Drain and add to the pan.

Crumble the cheese and mix all together.

« One pot pasta » by Emilie Perrin published by Hachette Cuisine

©Philippe Vaurès-Santamaria / Stylist: Caroline Wietzel

Also discover the pasta with anchovie and the salad with kale and pasta.

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2 red onions

200g of frozen peas

400g Farfalle or coquillettes pasta

1 Cube of vegetable broth

16 asparagus

200g ewe cheese

Salt, pepper

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