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Parmigiano Reggiano Pasta Primavera

The zest and juice of a lemon cut through the richness of this cream sauce.

  • Cooking Time25 mins
  • Serves2
  • DifficultyEasy
250g spaghetti
40g grated Parmigiano Reggiano
100g asparagus spears, cut into 2cm lengths
100g fresh garden peas
100g runner beans, trimmed, strings removed and cut into 2cm lengths
20g butter
150ml 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

1. Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. Keep warm.

2. 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.

3. Melt butter in saucepan and stir through the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.

4. 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.

5. Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.

Recipe courtesy of Parmigiano Reggiano

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