Cuori Barilla on Parmigiano and Lemon Cream with Pea Sauce and Red Flowers

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.

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.

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.

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