Number of persons: 2
Preparation time: 30 minutes
Ingredients
80 grams whole wheat penne, uncooked
1/2 tablespoon olive oil
1 clove of garlic
1/2 lemon, juice and zest
300 grams green asparagus, tough ends removed, cut into small pieces
200 grams of young field peas, frozen
80 milliliters Alpro cuisine light
50 grams AH herb cream cheese light or Philadelphia chives
leaves of 1/2 bunch of flat-leaf parsley, finely chopped
freshly ground pepper
2 tablespoons pumpkin seeds
Tools:
Deep frying pan
Preparation:
1. Bring a pan of water to the boil with a pinch of salt and cook the penne according to the instructions on the package.
2. Heat the olive oil in a deep skillet and sauté the onion and garlic for 4-5 minutes. Add half the lemon juice, followed by the asparagus and field peas.
3. Add the Alpro Cuisine Light, the cream cheese, and the remaining lemon juice. Stir in half the lemon zest and stir until the cream cheese is melted.
4. Add the parsley and season with some pepper.
5. Divide the creamy pasta between two plates and garnish with the remaining lemon zest and pumpkin seeds.
