Parmigiano Reggiano pasta primavera

Pasta&Ricea few minutes12-18 months


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


  1. Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. Keep warm.

  2. 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.

  3. Melt butter in saucepan and stir through the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.

  4. 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.

  5. Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.

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