Pasta

Recipe

1. Cook the pasta according to the packet instructions. Drain, reserving a mugful of the cooking water.
2. While the pasta cooks, prepare the leek and asparagus.
3. Heat the olive oil in a wide pan over medium-low heat. Gently sweat the leek with a pinch of salt for 5–7 minutes, then add the garlic. Sauté for 1 minute more, then add the asparagus.
4. Cook for another 2–3 minutes until the vegetables are tender, then remove the pan from the heat.
5. In a small bowl, mix 60 ml of the reserved cooking water with the stock powder. Stir this mixture into the EKABE quark.
6. Off the heat, add the drained pasta to the pan with the vegetables, then stir in the quark mixture. If the sauce is too thick, loosen it with a little more reserved cooking water.
7. Season with salt and pepper, then add the lemon zest and Parmesan.
8. Arrange on pretty plates and enjoy!