Cook the broad beans with potatoes and onions, add salt and finally blend everything together. <br />Cook the mushrooms with extra virgin olive oil and garlic. <br />Halfway through cooking, add the asparagus tips and then the mashed broad beans. <br />Cook the pasta and drain when al dente, add the prepared sauce and toss in the pan over high heat. <br />Complete the dish with extra virgin olive oil and a few grains of salt.
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