Pasta with green asparagus, peas and lemon and white wine sauce

From year to year I notice more and more that I would like to eat "asparagus classically" every season, but nothing more. Again this year, I notice that my heart is much more attached to green asparagus.

Among my timeless favorites are these recipes from the last few years, which I would still like to recommend to you :

LINGUINE WITH GREEN ASPARAGUS AND PARMESANSAUCE
PIZZA WITH GREEN ASPARAGUS, BUFFALO MOCZARELLA AND GARLIC
ASPARAGUS SALAD WITH GOAT CHEESE AND CARAMELIZED BALSAMICO ONIONS
TWO LEAD ASPARAGUS FROM THE OVEN WITH RADIESCHEN EGG VINAIGRETTE

Because of these creations, things have been rather quiet here so far. I had to cook so many of the listed dishes several times. To this day.
Today is another pasta dish that has already earned a place on the list. We have a new Top 5!

For the following dish you need a broad , open pasta like Taglioni or Rigatoni. In addition there is a creamy sauce that tastes particularly light and fresh thanks to fresh lemon abrasion and white wine. Green asparagus and peas harmonize quite well anyway and when all this comes together, the pasta is pre-programmed.

The sauce consists of a classic roux as a base, which gets its flavor from steamed shallots and a good vegetable broth. The whole thing is first extinguished with a dry white wine and later infused with cream. By the long, gentle simmer the sauce loses the typical flour flavor of a béchamel sauce and becomes very fine. Every minute of cooking is worth it! Later, the sauce is passed and supplemented by lemon abrasion - very wonderful!

A really great, simple, light and, above all, spring-fresh, vegetarian dinner, which can still be prepared well after work!

Pasta with green asparagus, peas and lemon and white wine sauce

for 4 servings

Ingredients

2 small shallots
2 tablespoons of butter and 2 tablespoons of flour - 100 ml of dry white wine (here: Pinot Gris)
500 ml of vegetable stock, if possible homemade or in organic quality
200 ml of cream
500 g of green asparagus
200 g frozen peas
500 g tortiglioni or rigatoni
Abrasion of 1 untreated organic lemon
salt, freshly ground black pepper
freshly grated parmesan or grana padano to serve

Preparation

Peel the shallots and finely dice them.
Heat the butter over medium heat in a saucepan, add the shallots and some Let it simmer for a few minutes.
Dust the flour over it, mix well and allow to sauté for a short time.
Deglaze with the wine and broth and stir thoroughly with a whisk to avoid lumps.
Boil up once, Pour in the cream, mix thoroughly and simmer the sauce with the lid on for about 30 minutes at the lowest possible temperature.

Wash the asparagus, cut off the woody ends and peel only in the lower third if necessary. Slice the bars diagonally into about 2cm long pieces.
Bring salted water to a boil in a pot and simmer the asparagus pieces together with the peas for about 2-3 minutes. Then drain and chill directly cold to keep their color.

Put a large pot of salted water on and cook the pasta al dente as per the instructions on the pack, then drain.

In the meantime, add the sauce after the cooking time pass through a fine sieve into another pot.Optionally, the pasta can be sprinkled with freshly grated Parmesan or Grana Padano.