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
Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. 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 stir through the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.
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.
Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.