#bettinerecipes
Pasta with asparagus, crispy pancetta and goat cheese sauce
Want to put something tasty and nutritious on the table quickly? This pasta with asparagus tips, goat cheese sauce and pancetta is an ideal dish for any day of the week. After all, it is very simple to prepare and incredibly tasty. Within half an hour, this pasta with green vegetables is already on the table. Enjoy your meal!
Total time
25 minutes
Ingredients
for 4 persons| 300 g | spaghetti |
| 1 | lemon |
| 400 g | garden peas, thawed |
| 2 | cloves of garlic |
| 1 | bunch of basil |
| 150 ml | whipped cream |
| 200 g | Bettine naturel slices |
| 2 | shallots |
| 200 g | asparagus tips |
| 2 tbsp | olive oil |
| 100 g | pancetta |
| salt and pepper |
Preparation
-
- Prepare the spaghetti according to the instructions on the packet.
- Grate the zest of the lemon and keep aside. Squeeze out the juice.
- Pour boiling water over the garden peas and leave for two minutes. Drain and place in a measuring jug with the garlic, half the basil, the cream and half the goat cheese. Puree to a smooth, fresh-green sauce. Season to taste with salt and pepper.
- Chop the shallots and cut the ends off the asparagus tips.
- Heat the olive oil in a frying pan and fry the shallots in it. Add the asparagus tips and stir-fry for three minutes. Remove from the pan and finally fry the pancetta.
- Mix the warm pasta with the pea sauce and divide among four plates. Divide the asparagus tips, shallot, pancetta, goat cheese and the leftover basil among the plates and sprinkle with the lemon zest and extra fresh pepper.
