INGREDIENTS:
14 OZ. of fresh egg fettuccine
7 OZ. of cucumbers
7 OZ. of fresh shelled peas
4 1/2 OZ. of baby spinach
12 of shrimp
11 of green asperge, asperges spears
1 of limes
Vegetable broth
Extravirgin olijf-, olijf oil
Salt
Pepper
1.
For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the sap of 1/2 limoen, kalk for 30 minutes. Blanch the cucumber skins in salted boiling water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.
2.
Peel the asparagus...
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