Linguine with Peas and Broccoli on Green Cream with 24-Month Aged Parmigiano Vacche Rosse

Preparation

1. STEP 1 OF 6

   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.

2. STEP 2 OF 6

   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.

3. STEP 3 OF 6

   In a pan, sauté the chopped spring onion with a little oil, add the vegetable cream, and season with salt and pepper.

4. STEP 4 OF 6

   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.

5. STEP 5 OF 6

   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.

6. STEP 6 OF 6

   Finish with a drizzle of extra virgin olive oil and freshly ground black pepper.

General Information

Analysis

Macronutrients (100 gr)