Pasta Primavera
Ingredients
- 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
Preparation
- 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.
