1 large beetroot (275 g), cut into four
1 cup of fresh green peas (125 g)
2 medium carrots (240 g), cut in half
300 g of fresh asparagus, cut into 2 cm pieces
3 cloves of garlic, minced
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
1 tablespoon of lemon juice
1 1/2 cups of heavy cream (360 ml)
1 teaspoon of salt or to taste
500 g of conchinha pasta
1 Camembert cheese (200 g), without rind, cut into 1 cm x 2 cm cubes
1 block of cream cheese (227 g), cut into 1 cm x 2 cm cubes
100 g of goat cheese, cut into 1 cm x 2 cm cubes
1 large beetroot (275 g), cut into four
1 cup of fresh green peas (125 g)
2 medium carrots (240 g), cut in half
300 g of fresh asparagus, cut into 2 cm pieces
3 cloves of garlic, minced
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
1 tablespoon of lemon juice
1 1/2 cups of heavy cream (360 ml)
1 teaspoon of salt or to taste
500 g of conchinha pasta
1 Camembert cheese (200 g), without rind, cut into 1 cm x 2 cm cubes
1 block of cream cheese (227 g), cut into 1 cm x 2 cm cubes
100 g of goat cheese, cut into 1 cm x 2 cm cubes
Cook the beetroot in a pressure cooker with enough water to cover it until tender (around 18 minutes after boiling)
Cut into cubes and reserve
Cook the green peas in boiling water for 2 minutes. Reserve
Do the same with the carrots and asparagus, both cooking for around 15 minutes
Cut into 2 cm pieces and reserve some asparagus for garnish
Melt butter in a large saucepan
Add garlic and onion and cook until softened (around 3 minutes)
Add lemon juice, heavy cream, salt, and cooked vegetables to the melted butter
Stir well and let simmer for around 7 minutes
Turn off the heat, cover, and reserve
Cook the conchinha pasta in boiling water until al dente (around 8 minutes)
Drain and set aside
Combine all cheese cubes with the reserved pasta and mix well
Garnish with reserved asparagus and serve immediately
Calories per serving: 717
