Pasta with green Asparagus and Tomami

#2

vegetarian

main course

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 250 g green asparagus
• 200 g tomatoes
• 2 tbsp olive oil
• 25 g parmesan
• 200 g pasta
• 100 ml cream
• some lemon juice
• salt, pepper
• #2

INSTRUCTIONS

Wash the asparagus and cut off the woody ends; if necessary peel the bottom third. Heat some olive oil in a large pan and sauté the asparagus for about 10 minutes. Make an incision at the stem end of the cherry tomatoes and add to the asparagus with the fresh thyme about 5 minutes before the end of the cooking time. Deglaze with cream, then season with lemon juice, salt, pepper and Tomami Tomato. Mix with the drained pasta and serve with grated parmesan.