Primavera pennes
40
35
4
No
Ingredients
- 400 gr of pennes pastas
- 500 ml (2 cups) of chicken broth
- 1 leek into thin slices
- 1 red onion
- 1/2 red pepper into thin slices
- 12 asparagus tips, into chunks of 5 cm
- 200 ml (3/4 cup) of cooking cream
- 45 ml (3 tablespoons) of butter
- 60 ml (4 tablespoons) of parmesan cheese
- 15 ml (1 tablespoon) of parsley and mint
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Bring broth to a boil. Cook vegetables. When cooked, set under cold water. Set aside vegetables and broth. Cook pastas. Drain and set aside.
- Bring to a boil cream. Add butter and parmesan. Simmer for 2 to 3 minutes. Add to the sauce drained vegetables and heat without boiling. Season with herbs. Salt and pepper.
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