Sunny wholewheat spaghetti
- Whole wheat Spaghetti 300 g (6 nests)
- Quattro Formaggi-sauce (H12/H112) 150 g
- Green asparagus 80 g
- Peas 70 g
- Parmesan flakes 40 g
- Salt and pepper
Cook the green asparagus and peas in boiling salted water or in a steamer. Keep the asparagus heads separate and chop the stems into pieces. Then fry them lightly in a sauce pan and add the 4 cheeses sauce. Meanwhile, heat the whole wheat spaghetti until it loosens and add to the sauce. Dress the pasta on a plate and finish with the green asparagus heads and the parmesan flakes.