Family Best Time >> Food

Variegated striped elbows and green vegetables


Ingredients:4 people
  • short pasta (elbows)
    250 g
  • frozen peas
    200 g
  • frozen green asparagus tips
    200 g
  • frozen beans
    200 g
  • fresh goat cheese
    200 g
  • thick cream
    50 g
  • grated nutmeg
    1 pinch
  • butter
    50g
  • salt, ground pepper


Preparation:
  • Preparation time:10 minutes
  • Cooking time:20 minutes


Difficulty:[usr 2]

Cook the broad beans, peas and asparagus for 3 minutes in salted boiling water (the vegetables must remain crunchy). Drain them. Keep warm on a bain-marie.

Heat the cream and butter in a small saucepan. Add salt, pepper and 1 pinch of grated nutmeg. Mash the fresh goat cheese well with a fork.

Cook the pasta al dente in salted boiling water, then drain it and put it in a deep serving dish. Drizzle with the mixture from the pan and stir.

Add vegetables, goat cheese. Mix and serve immediately, with grated Parmesan cheese if desired.

For a more refined meal, you can add 15 g of truffle peels.