Make the tastiest and easiest pasta primavera like this!

Spring may be over, but we’re taking the pasta with us, agreed? Leave the gun spring, take the primavera – something along those lines. Because with crunchy green vegetables and heaps of Parmesan cheese, this is such a delicious and easy plate of pasta that we couldn’t care less whether it’s absolutely bucketing down outside by now: we’re going to eat!

Primavera means spring, but the freshness of briefly cooked vegetables is of course more than fine all year round. Green asparagus, green beans and fresh peas in cream and Parm; you want that, right?!

How to make the tastiest pasta primavera

• Prepare a large bowl of ice water.
• Cook the spaghetti in plenty of salted water according to the time indicated on the package, until al dente.
• Meanwhile, cook the vegetables in a large pan of salted water; add the asparagus first (3–4 min), then add the peas and beans (2–3 minutes).
• Meanwhile, heat the butter in a sauté pan or large saucepan (the pasta will be added to it) over low heat.
• Drain the vegetables, plunge them into the ice water, and drain again.
• Add them to the pan with the butter and toss.
• Add the cream, basil (set aside 2 large leaves), lemon juice and zest (set aside a little zest), and a generous twist of black pepper.
• Drain the spaghetti and stir in the grated cheese.
• Add the spaghetti to the pan with the vegetables, stir and toss until everything is coated in sauce.
• Serve hot, topped with some shaved Parm, the reserved basil leaves (torn), zest, pepper and a drizzle of olive oil.
• Eat immediately: wow, so delicious!

Also read:

• Recipe: green asparagus with cheese from the oven
• From waiter to asparagus picker: a remarkable career switch during the coronavirus pandemic
• Crispy dumplings with steamed asparagus and soybeans

Source: parmigianoreggiano.com