Green pasta with spinach

Method

1. 1.Peel the onion and cut it into smaller pieces. Wash the asparagus and remove the woody part.
2. 2.Add them to a pot with the vegetable stock and cook for 15 minutes over a medium heat.
3. 3.In a separate pot, cook the protein pasta – follow the instructions on the packaging.
4. 4.After 15 minutes, remove the asparagus from the stock and set it aside. Pour the onion and the remaining stock into a blender.
5. 5.Add all the other sauce ingredients (except the asparagus) to the blender and blend until smooth.
6. 6.When the fusilli is cooked, cut the asparagus we set aside into small rounds. Stir both the asparagus and the spinach sauce into the drained pasta. If you like, simmer for a little longer.