Have everything else ready to cook when the pasta goes into the water. By the time the pasta is cooked the vegetables and parmesan cream will be ready to add to it.
Ingredients
| 300 ml | Cream |
| ¼ tsp | Nutmeg, freshly ground |
| 40 g | Parmesan cheese, finely grated, plus extra for serving (Main) |
| 500 g | Ribbon pasta, such as fettuccine or tagliatelle (Main) |
| 4 Tbsp | Extra virgin olive oil |
| 3 | Garlic cloves, finely chopped |
| 1 | Lemon, zest only |
| 250 g | Button mushrooms, thinly sliced (Main) |
| 350 g | Zucchini, thinly sliced |
| 100 g | Snow peas, each halved lengthways |
| 2 | Spring onions, thinly sliced |
| 3 Tbsp | Chives, thinly sliced |
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Directions
- Put the cream and nutmeg in a small saucepan and bring to the boil. Stir in the 40g of parmesan and mix until dissolved. Remove from the heat and reserve.
- Bring a very large saucepan of well-salted water to the boil and add the pasta. Stir until it comes back to the boil, then boil gently until al dente. Drain well and place in a large warm serving bowl.
- Meanwhile heat the oil in a large frying pan and add the garlic, zest and mushrooms. Stir-fry, without browning, for 5 minutes then add the zucchini, snowpeas and spring onions. Mix well. Fry a further 3 minutes then add the parmesan and cream mixture. Mix well and add to the hot pasta. Toss well, sprinkle with chives and serve with extra parmesan.
