Green pasta with vegetables

Name: green pasta with vegetables
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g frozen crushed green bean; 300 g tagliatelle all'uovo; 200 g sugar snaps; 1 el traditional olive oil; 300 g fresh spinach; 2 medium sized egg; 150 ml cooking cream; 90 g pesto alla Genovese

Green pasta with green beans, sugar snaps, spinach and pesto.

Ingredients

Kitchen Stuff

stir fry

Directions

Remove the stem starter and tip of the green beans. Cook the tagliatelle together with the green beans al dente in the cooking time of the pasta.
Add the sugar snaps after 3 minutes. Let the tagliatelle and the vegetables drain in a colander.
Heat the oil in a wok, add the spinach and stir fry until it has shrunk.
Beat the eggs with the cream and the pesto and spoon it through the spinach. Warm it for 3 minutes, until the eggs have solidified.
Spoon the spinach mixture and the raw spinach through the tagliatelle and vegetables. Season with salt and pepper. Serve in deep plates.