This Parmigiano Reggiano Pasta Primavera is a vibrant celebration of spring vegetables, tossed in a creamy, lemon-kissed sauce. Tender asparagus, peas, and runner beans mingle with al dente spaghetti, fresh basil, and plenty of Parmigiano Reggiano for a bright, flavorful dish. Light yet indulgent, it’s perfect as a main or a stunning starter.
Parmigiano Reggiano Pasta Primavera
Serves 2 as a main or 4 as a starter
Ingredients:
- 250 g spaghetti
- 40 g grated Parmigiano Reggiano
- 100 g asparagus spears, cut into 2 cm lengths
- 100 g fresh garden peas
- 100 g runner beans, trimmed, strings removed and cut into 2 cm lengths
- 20 g butter
- 150 ml 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
Directions:
- Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. Keep warm.
- 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.
- Melt butter in saucepan and stir through the vegetables. Cook over a low heat to reheat the vegetables for 2 minutes.
- 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.
- Serve topped with the shaved Parmigiano Reggiano and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.
