An elegant, colorful, and flavorful first course: linguine wrapped in a delicate cream of peas and Parmigiano Vacche Rosse, completed with crunchy broccoli, whole peas, and shavings of aged cheese. A harmony of fresh flavors, creaminess, and a gourmet touch that captivates at the first taste.
Clean and divide the broccoli into small florets. Blanch broccoli and peas for 3-4 minutes in salted water, then cool in ice water to maintain the bright color.
Set aside some broccoli and peas for decoration. Blend the rest with a drizzle of oil, half of the grated Parmigiano, and a ladle of cooking water until smooth.
In a pan, sauté the chopped spring onion with a little oil, add the vegetable cream, and season with salt and pepper.
Cook the linguine in plenty of salted water, drain them al dente, and toss them in the green cream, adding a little cooking water if necessary to achieve the right creaminess.
Plate the linguine on a bed of green cream, decorate with broccoli florets, whole peas, shavings of 24-Month Aged Parmigiano Vacche Rosse, and sesame seeds.
Finish with a drizzle of extra virgin olive oil and freshly ground black pepper.
Store in the refrigerator, in an airtight container, for up to 1 day. Gently reheat adding a little water.
Italia
| Energy (kcal) | 224.19 |
| Carbohydrates (g) | 31.61 |
| of which Sugars (g) | 2.58 |
| Fat (g) | 6.08 |
| of which Saturates (g) | 2.34 |
| Protein (g) | 11.43 |
| Fiber (g) | 2.57 |
| Sale (g) | 0.14 |
