Spring Linguini with 18-month Parmigiano Reggiano – Caseificio Bio Reggiani

Portion 2/3 persons


50 g Parmesan cheese 18 months

300 g linguine

180 ml milk

100 g asparagus

100 g light courgettes

100 g peas

20 g butter

1 lemon

1 handful of basil leaves

salt and pepper to taste

Linguine primavera with 18-month Parmesan cheese is an incredibly fresh, tasty and even dietetic dish! The best way to greet the incoming summer season, don’t you think?


Cook the pasta, keeping it al dente. Drain it and pour it into a separate pan, then sprinkle a generous handful of 18-month Parmesan cheese and cover with the lid. After washing the vegetables, blanch them for about 4-5 minutes in water (putting the asparagus first and then the peas and courgettes).

Once drained, pour them into a frying pan with a butter base and toss well. Add a squeeze of lemon juice and a handful of salt. Finally pour the pasta into the pan and let it mix well with the sauce. Garnish to finish with Parmesan shavings, lemon zest and basil leaves. Enjoy!

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