Barilla® Whole Grain Spaghetti with Green Vegetables Cacio e Pepe
Barilla® Whole Grain Spaghetti with Green Vegetables Cacio e Pepe
30 minutes total
Ingredients
Serves 4
| 340g | Barilla® Whole Grain Spaghetti |
| 100ml | Extra virgin olive oil (evoo) |
| 8 leaves | Fresh basil , torn |
| 1 | Zucchini |
| 100g | Broccoli florets, chopped |
| 4 | Asparagus, cut in slices |
| 50g | Baby spinach |
| 100g | Pecorino Romano, grated |
| To taste | Black pepper, freshly ground |
| To taste | Rock salt, for water |
| 250g | Green peas (fresh or frozen) |
| 70ml | Extra virgin olive oil (evoo) |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
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
Step 2
Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside
Step 3
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
Step 4
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
Step 5
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
Step 6
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
