Wholegrain penne with green vegetables

Boil the penne in a pan with plenty of water and a little salt in 10-12 minutes until al dente. In the meantime, heat the olive oil in a pan and gently soften the onion.

Put the snow peas and the garden peas through with the water and smother them gently in 5 minutes.

Grate the yellow skin of the lemon and squeeze out the fruit.

In a bowl, beat the eggs with the whipped cream, the lemon zest, 1-2 tablespoons of lemon juice (per 4 persons) and plenty of pepper and salt.

Stir in the chives. Mix 2 tablespoons of hot paste (4 per person) into the cream mixture.

Drain the pasta and stir in the cream mixture. Heat the whole with stirring until the sauce begins to bind.

Scoop the vegetable mixture through the pasta. Spoon the penne with sauce in deep pasta plates and sprinkle the basil over it.