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Parmigiano Reggiano pasta primavera

CoursePasta&Rice

TimeA few minutes

Ingredients

Serves 2 as a main or 4 as a starter

8.8 oz/250 g spaghetti

1.7 oz/40 g grated Parmigiano Reggiano

3.5 oz/100 g asparagus spears, cut into 1-inch pieces

3.5 oz/100 g fresh garden peas

3.5 oz/100 g runner beans, trimmed, strings removed and cut into 1-inch pieces

0.7 oz/20 g butter

5 fl oz/150 ml heavy cream

Large handful basil leaves, plus extra to serve

Juice of half lemon

Zest of one lemon

Salt and pepper

Extra virgin olive oil, to serve

Prepare this recipe with

12-18 months maturation

Preparation

Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain, and stir in the grated Parmigiano Reggiano while the pasta is still hot. Keep warm.
Meanwhile, cook the vegetables separately in boiling salted water (asparagus: 3-4 minutes, peas: 2-3 minutes, runner beans: 2-3 minutes) then drain and quickly plunge into cold water. Drain again.
Melt butter in saucepan and add the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.
Stir in the cream, basil, lemon juice, zest of half lemon, and a good pinch of black pepper. Add the spaghetti and toss until it is well coated in sauce.
Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.