Spring Spaghetti with Parmesan Cheese

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.