Al-Ahram Weekly Online
21 - 27 March 2002
Issue No.578
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Spaghetti primavera

By Moushira Abdel-Malek

Ingredients:

500gms spaghetti
1 cup shelled broad green beans
200gms snow peas (trimmed)
155gms green asparagus
220ml cream
60gms grated yellow cheese
60gms grated yellow cheese (extra)
30gms butter
Salt + pepper

Method:

Cook the spaghetti in a large pan until just tender (al dente). Rinse and drain. Return to pan to keep warm, covered. Cook the beans in a pan of boiling water for two minutes. Plunge into iced water. Drain and remove outer white skin. Cook the peas in boiling water for two minutes. Plunge into iced water, then drain. Remove woody ends from the asparagus and cut into short pieces. Cook in a pan of boiling water for two minutes or until bright green and tender. Plunge into iced water and drain. Melt the butter in a frying pan. Add the vegetables, cream and cheese. Simmer for two minutes whilst stirring. Season to taste. Pour the sauce over the spaghetti and toss to combine. Serve with extra cheese aside to sprinkle on top.

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