Spaghetti with Vegetables and Cream Sauce

Ingredients

• 400 g spaghetti
• 1 red bell pepper and 1 yellow bell pepper
• 250 g frozen peas
• 2 handfuls basil leaves
• 250 g heavy cream
• 2 tbsp butter
• 2 Tbsp grated Parmesan
• Salt
• freshly ground pepper
• freshly grated nutmeg

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds, slice into strips and dice finely. Blanch the peas in boiling salted water for about 4 minutes, then drain.

2. 2.

   Melt the butter in a small saucepan, add the cream, bring to a gentle boil, and let it reduce gently for 2-3 minutes. Stir in Parmesan and season with salt, pepper, and nutmeg.

3. 3.

   Cook the spaghetti in plenty of boiling salted water until al dente, then drain. Immediately transfer the noodles from the colander onto plates and pour the sauce over them. Sprinkle with peppers, peas, and basil leaves and serve immediately. Freshly grated Parmesan pairs well.