Whole Wheat Spaghetti Verde

🧂 Ingredients

• 100 gr whole wheat spaghetti
• 100 gr green asparagus
• 90 gr fresh spinach leaves
• 60 gr green peas
• 1 tsp chopped garlic cloves
• ½ pc long green chilli julienned
• 60 gr diced white soft cheese
• 2 tbsp grated Parmesan cheese
• 1 ½ tbsp chopped mint
• 1 ½ tbsp chopped parsley
• ½ freshly squeezed lemon juice
• Green Tabasco
• 1 tbsp toasted pine nuts
• 10 gr diced white soft cheese
• Long green chilli sliced
• Grated parmesan cheese
• Grated lemon rind

Instructions

• 1 Bring a large amount of salted water to the boil and cook the whole wheat
  spaghetti 1 minute less than mentioned on the packet minus to keep the pasta al
  dente.
• 2 Drain the whole wheat spaghetti and keep the cooking water aside.
• 3 Sauté the garlic and green chilli in olive oil over a medium heat for a minute.
• 4 Add the sliced green asparagus with 2 tbsp of pasta cooking water and cover with
  a lid. The steam will cook the green asparagus faster.
• 5 Add the fresh spinach and higher the heat to flash-cook it.
• 6 Add the white soft cheese, stir and mash the soft cheese with a ladle of pasta
  cooking water to combine and make a light sauce.
• 7 Toss the cooked pasta and boiled green peas with the creamy mixed vegetables.
• 8 Add another ladle of the pasta cooking water if needed and finish the cooking
  process over a high heat. Season with Parmesan cheese, parsley, mint, and lemon
  juice.
• 9 Garnish with pine nuts, cream cheese cubes, grated lemon rind, long green chilli
  slices and Parmesan cheese.

Nutrition Info