PREPARATION

First, prepare the asparagus and beans: wash and peel the asparagus with potato peeler and cut into pieces. Take away the end of beans, wash them and let the whole while.

In a saucepan bring to boil water with a spoonful of salt, and when it starts to boil, put it into the prepared asparagus and let it cook 5 minutes over medium flame, but uncovered (otherwise you will loose a fresh, green color). After cooking, remove the asparagus and placed in ice-cold water. Sieve them and put aside.

Keep the water and cook beans, cca.6-eight minutes. After cooking, put them into ice water, drain and put aside.

Cut mushrooms into quarters. Heat 2 tbsp olive oil in the pan, insert the muschrooms, season with salt and pepper and fry. After browning put them aside.

Put into a large pot boil water with 2 tbsp salt 2 tbsp olive oil. When starts to boil, boil in the pasta as directed on packaging. In meanwhile, prepare the salsa verde as directed in the link.

Drain pasta when cooked, pour olive oil and mix well. Then add the salsa and mix well again. Then insert into the pot all prepared vegetables, mix all well, seazon if necessary with salt and pepper and serve immediately.