MEZZE MANICHE PASTA ON PARMIGIANO AND LEMON CREAM WITH PEA SAUCE

Recipe by Starred chef Luca Marchini
993 Views
 
MASTERY Level
60 min
994 Views
 
MASTERY Level
4 People
60 min
INGREDIENTS for 4 people

11.5 oz Barilla Mezze Maniche
5.2 fl oz milk
5.2 fl oz cream
10 oz Parmigiano Reggiano cheese, grated
2 lemons
7 oz fresh peas

Preparation

FOR THE PARMIGIANO-REGGIANO CREAM

 

To prepare the cream, mix the milk, cream, the grated Parmigiano Reggiano cheese and cook the mixture in a small pot at 100°C/ 212°F, stirring for about 30/40 minutes. The cream obtained will be smooth and thick.

 

FOR THE GREEN PEA SAUCE

 

Blanch the peas in abundant salted water for a few minutes, drain inside water and ice, then blend with Extra virgin olive oil, salt and a little vegetable stock. For a smooth and perfect sauce, you can also strain the mixture.

 


PREPARING THE PASTA

 

Boil the pasta for half of the cooking time in salted water and for the remaining time in a pan with a base of butter, cream of Parmigiano Reggiano and vegetable stock. Just a few seconds before completing the cooking, add lemon juice and toss.

 

PLATING

 

Put the pea sauce at the center of the bowl, set the Mezze Maniche standing vertically and top with the lemon zest and fresh peas.

 

click here to discover the tutorial

Spring Summer Dry Eggs free First courses Semolina Short Vegetarian
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more