Spaghetti with spring vegetables

Pates Legumes Printemps

Green beans , peas , asparagus : nature offers us plenty of new possibilities. We go into spring with a pasta verde recipe .


  • Cook the spaghetti in boiling salted water, until al dente.

  • Drain and mix well with the grated Parmesan . Keep warm.

  • Meanwhile, cook the vegetables separately in boiling salted water ( asparagus : 3-4 minutes, peas : 2-3 minutes, green beans : 2-3 minutes), then drain and quickly immerse in water cold. Drain again.

  • Melt the butter in a saucepan and mix the vegetables well . Cook over low heat to heat the vegetables for 2 minutes.

  • Stir in the cream , basil , lemon juice , the zest of half a lemon and a good pinch of black pepper.
  • Add the spaghetti and toss until well coated in the sauce.

  • Serve garnished with grated Parmesan and a little basil, lemon zest, pepper and a drizzle of extra virgin olive oil.

Also discover the recipe for veal and asparagus carpaccio .

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