Green Pasta with Herb Butter

Clean the spring onions and cut them with the green into very thin slices. Clean the mushrooms. Cut large mushrooms in half, then drizzle mushrooms with juice of one lemon on the spot. In the meantime, boil enough salted water with 1 dash of oil and juice of one lemon each. Cook pasta in it for 8 to 18 minutes “al dente”, depending on the type and thickness.

Heat oil in large frying pan. Melt half of herb butter in it, rest of herb butter in freezer form. Saute onions and mushrooms in melted herb butter for 6 to 8 minutes, add crushed garlic clove and saute for one minute. Drain pasta, rinse hot, drain. Mix with onion-mushroom mixture, season with salt, season with pepper, evenly spread remaining herb butter in flakes on top.

Tastes great with lamb chops or steaks. – If you don’t like garlic, add the peeled clove to the cooking water of the pasta and fish it out a second time after cooking. In this way, the pasta retains a delicate but not too intrusive aroma.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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