Pasta Primavera with Murray’s Parmigiano Reggiano
Pasta Primavera with Parmigiano Reggiano
Dig into authentic Italian flavor with this traditional Pasta Primavera!
For this classic dish, we’re utilizing Murray’s Parmigiano Reggiano--a sweet, salty, and butter cheese that’s hand selected by our experts in Italy--and combining it with a homemade cream sauce and garden vegetables. The result? A cheesy, savory pasta dish that’s topped off with bright basil, lemon zest, and a hint of black pepper.
Pasta Primavera with Parmigiano Reggiano
Dig into authentic Italian flavor with this traditional Pasta Primavera! - Prep Time : 15 min
- Cook Time : 15 min
- Total Time : 30 min
- Serves 2-4
Ingredients
- 1 ½ cups Spaghetti
- ⅓ cup Parmigiano Reggiano, grated
- 6-7 Asparagus spears, cut into 2 cm lengths
- ½ cup Fresh garden peas
- ½ cup runner beans, trimmed, strings removed and cut into ½ inch lengths
- 1 ½ Tbsp. Butter
- 150 mL Double cream
- Large handful basil leaves, plus extra to serve
- Juice of half a lemon
- Zest of one lemon
- Salt
- 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.