pasta primavera

July 8, 2017

I can’t imagine a more delicious meal right now than heaps of summer vegetables piled high on a nest of fettucine and doused in olive oil, fresh mint, lemon zest and pecorino cheese. This recipe adds a generous chunk of goat’s cheese, but anything soft and creamy will do. I like the idea of yellow courgettes, fresh green peas, carrots, red peppers and asparagus, but pick the vegetables (and colour varieties) you love most. Bon Appetit!

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