Pasta Primavera
  • 1 lb spaghetti
  • ½ cup Bertozzi Freshly Grated
  • Bertozzi Parma Flakes
  • Asparagus stalks, chopped
  • ½ cup peas
  • ½ cup string beans, chopped
  • 1 ½ tbsp butter
  • 1 ¼ cup heavy cream
  • Basil leaves
  • ½ lemon
  • Salt and pepper
  • Extra virgin olive oil 
  • Cook the spaghetti in boiling, salted water, according to pack instructions, until al dente.
  • Drain and add Bertozzi Freshly Grated and keep spaghetti warm.
Meanwhile, cook the vegetables separately in boiling,salted water (asparagus: 3-4 minutes, peas: 2-3 minutes, string beans: 2-3 minutes) then drain and quickly plunge into cold water.
  • Drain again.
Melt butter in saucepan and add it to the vegetables.
  • Cook over a low heat to reheat the vegetables for 2 minutes.

  • Add the cream, basil, lemon juice and zest from half the lemon, and black pepper to taste.
  • Add in the spaghetti and toss until it is well coated in sauce.

  • Serve topped with Bertozzi Parma Flakes, a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.
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