BARILLA WHOLE GRAIN SPAGHETTI
WITH GREEN VEGETABLES CACIO E PEPE
- Total Fat
- Total Carbohydrates
A healthy take on an Italian classic; the family will love it.
- 340g Barilla Whole Grain Spaghetti
- 100ml Extra Virgin Olive Oil
- 8 fresh basil leaves, torn
- 1 zucchini
- 100g broccoli florets, chopped
- 4 asparagus, cut in slices
- 50g baby spinach
- 100g Pecorino Romano, grated
- Black pepper, freshly ground
- Rock salt, for water
For the sauce
- 250g green peas (fresh or frozen)
- 70ml Extra Virgin Olive Oil
1 TO STARTTo prepare the sauce: blanch the peas in salted boiling water for 3 minutes, strain and cool down in an ice bath. In a mixing bowl, use a handheld mixer to blitz the peas with the Extra Virgin olive oil, strain through a fine sieve. Season to taste and keep aside.
2 SLICE THE ZUCCHINISlice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
3 COOK THE PASTABring a large saucepan of water to the boil. Once boiling, add 7 grams of rock salt per litre of water, and drop pasta in and stir. Cook as per the instructions on the box.
4 ADD THE VEGETABLESFour minutes before the suggested cooking time, add the zucchini batons and broccoli to the pasta and cook for 2 mins. Two minutes before the pasta is ready, drain pasta and vegetables, keeping one ladle of cooking water.
5 COMBINEIn a large fry pan, combine pasta, vegetables and cooking water, with asparagus and baby spinach and cook together for a minute. Then add Pecorino, black pepper, basil and olive oil.
6 SERVETo serve, warm plates in the oven, then pour one quarter of green pea sauce on each plate. Use a ladle to twirl Spaghetti into a nest and place on top of pea sauce.