Penne with Vegetables and Crème Fraîche

Clean the spring onions, quarter lengthwise and cut into fine leaves. Peel and finely dice the carrots. Peel the garlic and shallots and also finely dice each. Finely grate the zest from the lemon and squeeze the juice.

Heat butter and oil in a large frying pan. Sauté shallots and garlic in it. Deglaze with vegetable stock and reduce to one third. Fold in crème fraîche. Add carrot cubes and cook over medium heat for 4-5 minutes.

Cook penne according to package directions in boiling hot salted water until al dente, drain and drain, placing 1 small ladle of pasta water in a warmed bowl.

Pluck marjoram leaves and chop coarsely.

Add scallions, lemon zest and penne to sauce. Season with salt, pepper and 1 tablespoon lemon juice and heat briefly while stirring.

Put the pasta in a warmed bowl with the hot pasta water, mix in the marjoram, sprinkle with the Parmesan and serve.

Preparation Tip:

For this dish, use vegetables in season and taste.

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