Spaghetti With Mint

Preparation:

Preparation: Remove the green part of the spring onion, wash it and slice it. Blanch the green beans in lightly salted water. Drain them when they are still crunchy. Blanch the peas separately and then drain them. Brown the spring onion in a pan with a spoonful of oil over medium heat, add the green beans and peas, season with salt and continue cooking over low heat. Meanwhile, cook the spaghetti in plenty of salted water. Attention: if you use fresh peas, the cooking times are extended by about ten minutes. Chop the basil and mint and mix them in a bowl together with 2 tablespoons of grated cheese, a tablespoon of oil, a pinch of salt and freshly ground pepper. Keep a ladle of the cooking water and drain the pasta al dente. Pour it immediately into the pan together with the vegetables, mix and add the aromatic trite. If necessary, dilute with a little water kept aside. Mix all the ingredients and serve immediately, adding flakes of cheese and a few fresh mint and basil leaves.