Pasta Verde : Pantone 340 C

pasta verde-pantone-alison anselot-trendland-

Preparation
Bring water to boil in a pot.
Cook the asparagus in boiling water with salt. Cooking time varies depending on the size of the asparagus but they must be “al dente”.
Once cooked, cool in an ice water bath to stop the cooking.
Repeat the same operation with the sugar snaps.
Then repeat with fresh peas that (cook 10 to 15 min.).
Chop the fresh basil.

 

Boil water in large pot for pasta. Add a pinch of salt to water. Cook the pasta.
Meanwhile, prepare a skillet with olive oil, saute a little garlic.
Add the asparagus, the sugar snaps, peas, chopped basil, salt and pepper to drained pasta and sprinkle with Parmesan.
Serve immediately.
 
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