Pappardelle with portabello and asparagus

Pappardelle with portabello, asparagus, lemon, garlic, and parsley in a creamy sauce with lentils and rocket.

• 4 port pasta (preferably pappardelle)
• 1 packet of cooked green lentils (380 g each)
• 2 1/2 dl cooking cream
• 1 1/2 dl milk
• 1 1/2 tsp cornstarch
• 1/2 pack fresh parsley (each 20 g)
• 1/2 lemon
• Salt
• Pepper
• 1 red onion
• 200 g portabello mushrooms
• 250 g asparagus
• 3 tbsp olive oil
• 2 cloves of garlic
• 1 tsp chili flakes
• 65 g arugula

Method

1. 1
   Cook the pasta according to the instructions on the package.
2. 2
   Sauce: Pour the lentils into a strainer, rinse them in cold water and drain.
3. 3
   Topping: Peel and cut the onion into thin slices.
4. 4
   Trim the mushrooms and asparagus and cut into pieces.
5. 5
   Fry mushrooms, asparagus and onions in batches in the olive oil in a large frying pan and press in the garlic.
6. 6
   Season with salt and chili flakes.
7. 7
   Sauce: Mix cream, milk and cornstarch in a saucepan.
8. 8
   Bring to a boil while stirring.
9. 9
   Chop the parsley and tear the outermost peel of the lemon.
10. 10
    Stir the parsley, lemon peel and lentils into the saucepan and let the sauce heat up.
11. 11
    Squeeze in some lemon juice and season with salt and pepper.
12. 12
    Mix the pasta with the sauce and top with the sliced mushrooms and arugula.