Fresh spring pasta with green goat's cheese sauce and crispy pancetta

number of people

4 persons Serves 4

preparation time

25 minuten PT25M

ingredients

  • 300g spaghetti
  • 1 lemon
  • 400g garden peas, defrosted
  • 2 garlic cloves
  • 1 bunch of basil
  • 150ml whipped cream
  • 200g Bettine goat's cheese plain
  • 2 shallots
  • 200g asparagus tips
  • 2 tbsp olive oil
  • 100g pancetta
  • salt and pepper

kitchen equipment

preparation

Do you want to put something tasty and nutritious on the table quickly? This pasta with asparagus tips, goat's cheese sauce and pancetta is an ideal dish for any day of the week. It is very simple to prepare and incredibly tasty. Within half an hour, this pasta with green vegetables is on your table. Enjoy your meal!

Prepare the spaghetti according to the instructions on the package.
Grate the peel of the lemon and keep separate. Squeeze out the juice.
Pour boiling water over the garden peas and leave it to stand for two minutes. Drain and place in a measuring jug with the garlic, half of the basil, the cream and half of the goat's cheese. Puree into a smooth, fresh green sauce. Season with pepper and salt.
Chop the shallots and cut the ends off the asparagus tips.
Heat the olive oil in a frying pan and fry the shallots. Add the asparagus tips and fry for three minutes while stirring. Scoop out the pan and finally fry the pancetta.
Mix the warm pasta with the pea sauce and divide over four plates. Divide the asparagus tips, shallot, pancetta, goat's cheese and the remaining basil over the plates and sprinkle with the lemon rind and extra fresh pepper.

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