A healthy take on an Italian classic; the family will love it.
- Total Fat
- Total Carbohydrates
- 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
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.
SLICE THE ZUCCHINISlice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
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.
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.
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.
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.