Conchiglie With Asparagus And Dill Sauce
- Passive time: 25 m
- 500250500 g asparagus white
- 212 turnips medium
- 300150300 g Conchiglie pasta shells
- 10.51 tbsp Margarine vegan
- 212 tablespoons almond paste white
- 10.51 bunch Dill
- 10.51 lime organic
- 10.51 tablespoon Organic Veganz Agave Syrup
- White pepper ground
Peel the asparagus, cut off the woody ends and cut them into thin slices. Brush the turnips with a vegetable brush under water, remove the stem and cut the turnips into small cubes.
Cook the noodles in plenty of salted water according to package directions.
Meanwhile, in a saucepan melt the margarine, add the asparagus and turnips and cook the vegetables for about 1 minute over medium heat.
Remove about 250 ml (equivalent to about a coffee cup full) of the pasta water and stir the almond paste in it. Add this mixture to the vegetables, bring to a boil and leave everything covered with a lid for about 10 minutes. Simmer over low heat.
Wash the dill, shake dry and chop finely. Wash and dry the lime. Zest the lime and squeeze the juice. Season the vegetables with lime zest, lime juice and agave syrup and season to taste with salt and pepper.
Drain the noodles. If the sauce is too thick, add a little of the cooking water and stir into the vegetables. Add the dill just before serving and place the vegetables in the Conchiglie.