Mezzelune with green asparagus

Name: mezzelune with green asparagus
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 700 g fresh green asparagus; 200 g fresh peas; 2 toe garlic; 1 onion; 3 el traditional olive oil; 500 g chilled mezzelune ricotta spinach pasta; 100 g Pecorino Romano; 1 lemon cleaned up; 40 g unsalted butter or margarine

Stuffed pasta with peas, green asparagus and pecorino cheese.

Ingredients

700 g fresh green asparagus
200 g fresh peas
2 toe garlic
1 onion
3 el traditional olive oil

500 g chilled mezzelune ricotta spinach pasta
100 g Pecorino Romano
1 lemon cleaned up
40 g unsalted butter or margarine

Directions

Remove the woody bottom of the asparagus and cut the asparagus into pieces of 2 cm. Cook with the peas 3 minutes. Drain and drain.
Cut the garlic into slices and chop the onion. Heat the oil in a frying pan and fry the garlic and onion 2 min. Add the vegetables and cook over low heat 4 min.
In the meantime, prepare the mezzelune according to the instructions on the packaging. Grate the cheese.
Clean the lemon. Grate the yellow skin of the lemon over the vegetables and mix in the butter.
Add the pasta and sprinkle with the cheese.