500 g Barilla organic spaghetti
80 g parmesan cheese
1 handful of fresh peas
4 tbsp. olive oil
4 fresh basil leaves
Salt or fine salt
Place all ingredients on a tray.
Scoop out the peas. Peel and julienne the carrots. Cut the courgettes into julienne strips.
Cut the onion into thin strips.
Heat the olive oil in a pan and fry the onion, carrots and courgettes for 5 minutes. Add the peas, season with salt and fry for another 5 minutes.
Pour the parmesan and eggs into a bowl and add a pinch of salt and freshly ground pepper.
Whisk everything together and set aside.
Bring a large volume of water to the boil in a saucepan with high sides.
As soon as it boils, add 20 g of coarse salt.
As soon as the water comes to a rolling boil, pour in the pasta and stir with a wooden spoon. Cook according to the cooking time indicated on the packet.
Drain the spaghetti "al dente" in a large sieve, then pour it into the bowl with the egg and parmesan sauce. Stir.
Add the vegetables, stir well, add the chopped basil leaves and serve immediately, hot.