Pasta Primavera with Parmigiano Reggiano DOP

While Italians celebrate seasonal produce all year round, there is a special love for the new bounty that comes with spring. The warming weather brings favorites like peas, fava beans, asparagus, artichokes and zucchini. This easy recipe combines a few green favorites and pairs them with zesty lemon, rich cream and nutty Parmigiano Reggiano DOP.

Authentic Parmigiano Reggiano DOP is made with just a few simple ingredients: raw, unpasteurized cow's milk, salt and rennet. Don't be fooled by the short list — each wheel requires a lot of time, passion and expertise.

Ingredients for 2 people

• 8 ounces spaghetti
• 3 1/2 ounces asparagus spears, cut into 3/4-inch lengths
• 3 1/2 ounces fresh garden peas
• 3 1/2 ounces runner beans, trimmed, strings removed, and cut into 3/4-inch lengths
• 1 1/2 ounces grated Parmigiano Reggiano DOP
• 1 1/2 tbsp butter
• 5 ounces heavy cream
• Large handful basil leaves, plus extra to serve
• 1 lemon, zested and juiced
• Shaved Parmigiano Reggiano DOP, to serve
• Extra virgin olive oil, to serve

How to make Pasta Primavera

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Meanwhile, bring a separate small pot of salted water to a boil. Cook each vegetable separately: asparagus for 3-4 minutes, peas for 2-3 minutes and runner beans for 2-3 minutes. Drain each vegetable and quickly plunge into cold water. Drain well.
2. Once the spaghetti is al dente, drain well and return to the pot. Stir in the grated Parmigiano Reggiano DOP and keep warm.
3. In a large saucepan over low heat, melt the butter. Add the blanched vegetables and cook for 2 minutes. Add the cream, basil, half the lemon zest, half the lemon juice and a good pinch of black pepper. Add the spaghetti and toss until well coated.
4. Divide the pasta between two bowls and top with the shaved Parmigiano Reggiano DOP, basil, lemon zest, pepper and a drizzle of olive oil.