It’s quick and easy, so tasty and makes use of all the fresh summer vegetables.

You will need:

  • 500 gr. pasta
  • extra virgin olive oil
  • 3 large garlic cloves, peeled
  • 1 bunch of asparagus, cut into 3 cm pieces
  • 1 cup peas
  • 1/2 string beans
  • 5 green onions
  • salt and freshly ground black pepper
  • 1/3 cup basil pesto, prepared or homemade
  • 1/3 cup crumbled goat cheese

for garnish: lemon zest, fresh basil and/or mint, Parmesan and salt

How to make it:

  1. Bring salted water to a boil in a large pot, then cook the pasta according to package directions.
  2. Meanwhile, heat 1/4 cup olive oil in the largest skillet you have.
  3. Thinly slice the garlic and then saute for about 30 seconds. Add the peas and asparagus and mix.
  4. Cook for about 2 minutes.
  5. Add the peas and spring onions and cook for about 1 minute.
  6. When the pasta is ready, transfer it with a large slotted spoon directly from the pan with vegetables. If it is accompanied by a little of the pasta water it will be ideal to bind the dish better.
  7. Sprinkle with some salt and pepper.
  8. Add about 1/3 cup of pesto and with a large spoon mix your ingredients.
  9. Drizzle with a little olive oil and pour in the goat cheese.
  10. Garnish with lemon zest, basil and/or mint and grated parmesan.