Spring Spaghetti with Parmesan Cheese
Ingredients for 4 people:
- 280g spaghetti
- 50g Parmigiano Reggiano 24 months DOP
- 100g asparagus, cut into 2 cm (around ¾ of an inch) pieces
- 100g fresh peas
- 100g climbing beans, clean, without filaments and cut into 2 cm (around ¾ of an inch) pieces
- 20 g butter
- 150 ml cream
- a handful of basil leaves, in addition to those for garnish
- juice of half a lemon
- peel of 1 lemon
- salt and pepper
- extra virgin olive oil, to serve Cook the spaghetti “al dente” in salted boiling water following the instructions on the package.
Execution:
Drain and mix with the grated Parmigiano Reggiano 24 months DOP. Keep warm. Meanwhile cook the vegetables separately in boiling salted water (asparagus: 3-4 minutes, peas: 2-3 minutes, climbing beans: 2-3 minutes) then drain and quickly put in cold water. Drain again. Melt the butter in a pan and sauté the vegetables. Cook at low heat for 2 minutes to warm the vegetables. Add the cream, basil, lemon juice, half lemon peel and a pinch of black pepper. Pour in the spaghetti and sauté until they have absorbed the sauce. Serve with flakes of Parmigiano Reggiano and a little basil, lemon peel, pepper and a drizzle of extra virgin olive oil.