Conchiglie With Asparagus And Dill Sauce

Have you ever enjoyed your asparagus like this before? These pretty pasta shells pair perfectly with fresh and delicious asparagus and dill sauce, making this summery dish an absolute taste sensation. And the best part - everything is quick and easy to make.
  • Passive time: 25 m


  • 500 g asparagus white
  • 2 turnips medium
  • 300 g Conchiglie pasta shells
  • salt
  • 1 tbsp Margarine vegan
  • 2 tablespoons almond paste white
  • 1 bunch Dill
  • 1 lime organic
  • 1 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.