BARILLA WHOLE GRAIN SPAGHETTI

WITH GREEN VEGETABLES CACIO E PEPE

  • 791
    Calories
  • 48.3g
    Total Fat
  • 23.6g
    Protein
  • 58.6g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Casual

A healthy take on an Italian classic; the family will love it.

Ingredients

Ingredients for 4 people
  • 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
  • Salt

Instructions

  1. 1 TO START
    To 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. 2 SLICE THE ZUCCHINI
    Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
  3. 3 COOK THE PASTA
    Bring 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. 4 ADD THE VEGETABLES
    Four 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. 5 COMBINE
    In 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. 6 SERVE
    To 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.

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