Heart-shaped pasta Barilla on Parmigiano and Lemon Cream with Pea Sauce and Red Flowers
Heart-shaped pasta Barilla on Parmigiano and Lemon Cream with Pea Sauce and Red Flowers
15 minutes total
Ingredients
Serves 4
| 320g | of Barilla Cuori pasta |
| 150g | of cream |
| 300g | of Parmigiano Reggiano cheese grated |
| 2 | lemons |
| For the green pea sauce | |
| 200g | of fresh peas |
| 8 | edible red flowers |
| 100g | of vegetable stock |
| 30g | of butter |
| 20g | of extra virgin olive oil |
| salt to taste |
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
For the parmigiano-reggiano cream: To prepare the cream, mix the milk, cream, the grated Parmigiano Reggiano cheese and cook the mixture in a small pot at 100°C/212°F, stirring for about 30/40 minutes. The cream obtained will be smooth and thick.
Step 2
For the green pea sauce: Blanch the peas in abundant salted water for a few minutes, drain inside water and ice, set aside two tablespoons for the plating, then blend with extra virgin olive oil, salt and a little vegetable stock. For a smooth and perfect sauce, you can also strain the mixture.
Step 3
Preparing the pasta: Boil the pasta for half of the cooking time in salted water and the remaining time in a pan with a base of butter, cream of Parmigiano Reggiano and vegetable stock. Just a few seconds before completing the cooking, add lemon juice and toss.
Step 4
Plating: Put the pea sauce at the center of the bowl, add the cuori and top with the lemon zest, edible red flowers and fresh peas