Barilla Whole Grain Spaghetti with Green Vegetables Cacio e Pepe

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Ingredients for 4 people       

  • 340g Barilla® Whole Grain Spaghetti
  • 100ml Extra virgin olive oil (evoo)
  • 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
  • 250g Green peas (fresh or frozen)
  • 70ml Extra virgin olive oil (evoo)
  • Salt
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  • 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
  • Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside
  • 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
  • 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
  • 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
  • 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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