Parmigiano Reggiano Pasta Primavera Recipe | Food Network UK
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 2 people.
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Cooking tools:
- Microplane
- Grater
- Peeler
- Pepper mill
- Colander
- Pot
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Citrus press
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 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
- pepper
- Extra virgin olive oil, to serve
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