SPAGHETTI WITH PEA CREAM #shorts #asmr

An irresistible first course, prepared by @RafaelNistor

INGREDIENTS (4 SERVINGS)
320g spaghetti
200g fresh or frozen peas
150g Taleggio cheese
50ml milk
100g breadcrumbs
2 anchovies
2 zucchini
1 clove garlic
1 sprig of rosemary
1 sprig of thyme
Extra virgin olive oil as needed
Salt and pepper as needed
Lemon zest as needed

METHOD
Wash the zucchini and cut off the ends. Cut them in half lengthwise, then cut each half into thin strips and finally into small cubes. Remove the seeds and set aside.

In a non-stick pan, add a good amount of extra virgin olive oil along with the garlic, rosemary, and thyme. Let the oil infuse with the herbs and then remove them. Add the zucchini and cook for 3 minutes. Season with salt and pepper and set aside.

Blanch the peas in a pot of salted boiling water for about 2 minutes. Drain and puree in a blender. Strain the puree to obtain a smooth cream. Cut the Taleggio cheese into small cubes, remove the rind and place it in a double boiler with the milk. Mix well to obtain a creamy fondue. Cook the spaghetti in a pot of salted boiling water for about 5 minutes, or until they will be “al dente”.

In the meantime, in a non-stick pan, add plenty of extra virgin olive oil and the anchovies. Let them melt and then add the breadcrumbs and a grated lemon zest. Toast the breadcrumbs until golden brown.

Drain the spaghetti and add it to the pan with the sautéed zucchini and the pea cream. Finish cooking, adding water if needed. Plate the pasta and add the Taleggio fondue and a sprinkle of toasted breadcrumbs. Serve and enjoy!