preparation

Cook the pasta in a large pot of sufficiently salted water until al dente. At the same time, clean the asparagus, cut it into small pieces and fry it in a pan with a little olive oil. Wash and clean the strawberries and also cut them into small pieces.

After about 5-10 minutes in the pan, deglaze the asparagus with the juice of a lemon, season with a pinch of salt and pepper and mix with half of the spinach leaves. Remove the pan from the heat.

Strain the pasta and add it to the pan. Add the remaining spinach and strawberry pieces, drizzle over a dash of olive oil and lemon juice and mix everything well. (For those who like things spicy: a few chili flakes also fit in very well at this point.)

Finally, mix in the finely diced mozzarella and a few roasted and crushed cashews. Serve with balsamic reduction, a little olive oil, fresh basil and a pinch of pepper!