for 4 person

Spring vegetables

1 tbsp	olive oil
250 g	mushroom, sliced
250 g	green asparagus, sliced diagonally
2	spring onion incl. green part, cut into thin rings
100 g	peas
1 dl	cream
1 tsp	salt
¼ tsp	lemon pepper
½ bunch	peppermint, finely chopped
½ bunch	dill, finely chopped

Tagliatelle

350 g	pasta (e.g. tagliatelle)
	salted water, boiling
150 g	burrata, torn
50 g	Pecorino romano, grated

How it's done

Spring vegetables

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins. Add the asparagus, spring onions and peas, stir fry for a further 5 mins. Pour in the cream, season. Mix in the herbs.

Tagliatelle

Cook the tagliatelle in salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the tagliatelle and cooking water to the vegetables, mix well. Mix the burrata in with the tagliatelle, scatter the cheese on top.

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