HERBASCH - Pasta Primavera with young vegetables and the Steamed

HERBASCH - Pasta Primavera with young vegetables and the steamed one


Ingredients


For the herb sauce
150 g Frankfurter sauce herb mix
80 g wild garlic
200 ml vegan cream
150 g vegan creme fraiche
Salt, freshly ground pepper

For the pasta 500 g fusilloni
2 tbsp neutral vegetable oil
100 g green asparagus
80 g green snap peas
100 g spring leeks
80 g cherry tomatoes
1 courgette
150 g Herbasch No.4 salami style


Preparation

Blend the herbs with all the ingredients in a blender until smooth.

Cook the fusilloni in a pan of salted boiling water until al dente.

Peel the bottom third of the asparagus and cut into bite-sized pieces. Chop the spring leeks and cherry tomatoes. Slice the courgettes into fine noodles with a peeler. Heat vegetable oil in a pan and lightly fry all the vegetables with the salami. Drain the pasta, add to the fried vegetables and mix with the herb sauce.

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