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 espárragos spears
1 of limes
Vegetable broth
Extravirgin aceituna, oliva 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 jugo, jugo de of 1/2 lima, cal 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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