The linguine with green vegetables recipe to try this spring

As essential in Italian kitchens as the sacrosanct Parmigiano, The silver spoon This year 2024, he dedicates his new work, published by Ediciones Faidon, with pasta. With more than 300 recipes, for all levels, we find in particular the one for caramelle stuffed with cheese and sprinkled with truffle.

La Cuillère d’Argent reveals its recipe for spring luigines

Preparation: 30 minutes
Cooking time: 30 minutes
For 4 people
-50 g of butter
-2 tablespoons. tablespoon of olive oil
-2 chopped chives
-400 g shelled peas
-400 g of asparagus prepared and cut into small pieces
-15 cl of hot water
-350 g of flank steak
-50 g freshly grated parmesan
-salt and pepper

In a frying pan, melt half of the butter with the olive oil over medium heat. Add the scallions and melt for 3 to 5 minutes until translucent. Add the peas and asparagus and season. Pour in the hot water while stirring, then cook for 25 minutes over low heat. Meanwhile, cook the pasta until al dente in plenty of boiling salted water. Drain them, pour them into the pan with the vegetables and mix. Add the remaining butter and Parmesan. Serve immediately.
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Silver Spoon pasta published by Phaidon

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