Wholegrain spaghetti with green vegetable 'cacio e pepe'

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How to make Wholegrain spaghetti with green vegetable 'cacio e pepe'

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 340g Barilla Whole Grain spaghetti
  • 100ml extra virgin olive oil
  • 8 leaves fresh basil, torn
  • 1 zucchini
  • 100g broccoli florettes
  • 4 asparagus, cut in slices
  • 50g baby spinach
  • 100g pecorino romano cheese, grated
  • Black pepper, freshly ground
  • 250g green peas, fresh or frozen
  • 70ml extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt, to taste

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
  • Step 2 In a mixing bowl, use a handheld mixer to blitz the peas with the Extra Virgin olive oil, then strain through a fine sieve. Season to taste and keep aside.
  • Step 3 Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
  • Step 4 Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add 7 grams of rock salt per litre of water, drop pasta in and stir. Cook as per the instructions on the box.
  • Step 5 Four minutes before the suggested cooking time, add the zucchini batons, broccoli and cook for 2 mins.
  • Step 6 Two minutes before the pasta is ready, drain pasta and vegetables, keeping one ladle of cooking water.
  • Step 7 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 cheese, black pepper, basil and olive oil.
  • Step 8 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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