Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cook
Spaghetti (340 g)
until all dente according to package directions. Drain and set aside.
Step 2
While pasta is cooking, heat
Extra-Virgin Olive Oil (22 mL)
in a large skillet over medium-high heat. Add
Shallots (20 g)
and sauté 1-2 minutes.
Step 3
Add
Garlic (2 cloves)
to the pan and continue to sauté until fragrant, about1 minute.
Step 4
Add
French Beans (455 g)
,
Green Peas (455 g)
,
Tarragon (1 g)
,
Fresh Thyme (2 g)
,
Italian Flat-Leaf Parsley (3 g)
, and
Salt (to taste)
to skillet and continue to sauté 1-2 minutes.
Step 5
Pour
Vegetable Stock (320 mL)
over veggies and continue to cook, stirring occasionally, until veggies are tender.
Step 6
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with
Crushed Red Pepper Flakes (as needed)
and toss once more. Garnish
Shredded Parmesan Cheese (to taste)
. Serve while hot and enjoy!