Parmigiano Reggiano pasta primavera
Serves 2 as a main or 4 as a starter
250 g spaghetti
40 g grated Parmigiano Reggiano
100 g asparagus spears, cut into 2 cm lengths
100 g fresh garden peas
100 g runner beans, trimmed, strings removed and cut into 2 cm lengths
20 g butter
150 ml double 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
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Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. Keep warm.
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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.
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Melt butter in saucepan and stir through the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.
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Stir through the cream, basil, lemon juice, zest of half lemon, and a good pinch of black pepper. Add in the spaghetti and toss until it is well coated in sauce.
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Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.
AppetizerParmigiano Reggiano flan
Main courseClub sandwich with Parmigiano Reggiano ice cream - United States
DessertBaklava with figs and Parmigiano Reggiano - Turkey
Support
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