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 asparagus spears
1 of limes
Vegetable broth
Extravirgin zaitun oil
Salt
Pepper
1.
For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the kulit aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the jus of 1/2 jeruk nipis, kapur for 30 minutes. Blanch the cucumber kulit 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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