Spring fusilli
Instructions
Saute the sliced onions in a pan with oil and half the butter, combine thawed peas, asparagus tips, washed and cut into small pieces, add salt, pepper and bring to boiling.
Cook fusilli until al dente in salted water, pour into saucepan, combine the remaining butter, sprinkle with Parmesan cheese, stir, season and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 300 g of asparagus
- 100 g of frozen peas
- 2 onions
- 50 g of butter
- Grated parmesan cheese
- Olive oil
- Salt
- Pepper