INGREDIENTS:
14 OZ. of fresh egg fettuccine
7 OZ. of cucumbers
7 OZ. of fresh shelled peas
4 1/2 OZ. of baby spinach
12 of shrimp
11 of green asparagus spears
1 of limes
Vegetable broth
Extravirgin olive oil
Salt
Pepper
1.
For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the juice of 1/2 lime for 30 minutes. Blanch the cucumber skins in salted boiling water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.
2.
Peel the asparagus and cook three of them with 1 glass of broth for 5 minutes; season with salt if needed and blend them to obtain a cream. Cut the remaining asparagus lengthwise into thin strips. Shell the shrimp, remove the dark vein and brown them in a pan, greased with a drizzle of oil, for 30 seconds; salt and pepper and remove from the pan. Boil the fettuccine in abundant salted water, until they rise to the surface.
3.
At the same time, cook the spinach, asparagus sticks, cucumber peels with the juice of 1/2 lime, 2 tablespoons of the fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Dress the fettuccine with the asparagus cream, plate and finish with the shrimp, all the vegetables, the peas, the pieces of marinated cucumber, grated lime zest and, to taste, a few lemon balm leaves.
Buon appetito!
14 OZ. of fresh egg fettuccine
7 OZ. of cucumbers
7 OZ. of fresh shelled peas
4 1/2 OZ. of baby spinach
12 of shrimp
11 of green asparagus spears
1 of limes
Vegetable broth
Extravirgin olive oil
Salt
Pepper
1.
For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the juice of 1/2 lime for 30 minutes. Blanch the cucumber skins in salted boiling water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.
2.
Peel the asparagus and cook three of them with 1 glass of broth for 5 minutes; season with salt if needed and blend them to obtain a cream. Cut the remaining asparagus lengthwise into thin strips. Shell the shrimp, remove the dark vein and brown them in a pan, greased with a drizzle of oil, for 30 seconds; salt and pepper and remove from the pan. Boil the fettuccine in abundant salted water, until they rise to the surface.
3.
At the same time, cook the spinach, asparagus sticks, cucumber peels with the juice of 1/2 lime, 2 tablespoons of the fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Dress the fettuccine with the asparagus cream, plate and finish with the shrimp, all the vegetables, the peas, the pieces of marinated cucumber, grated lime zest and, to taste, a few lemon balm leaves.
Buon appetito!