Ingredients

• 400 g fresh egg noodles
• 200 g cucumbers
• 200 g shelled fresh peas
• 120 g baby spinach
• 12 pcs scampi
• 11 pcs green asparagus
• 1 pcs files
• vegetable broth
• extra virgin olive oil
• salt
• pepper

For the recipe of fettuccine and scampi on cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate them with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the juice of 1/2 lime for 30 minutes. Blanch the cucumber skins in boiling salted water for a few seconds; drain and, in the same water, boil the peas for 2-3 minutes. Peel the asparagus and cook 3 with 1 glass of broth for 5 minutes; season with salt and blend them, obtaining a cream. Cut the remaining asparagus lengthwise into thin strips. Shell the scampi, remove the dark intestine and brown them in a pan, greased with a little oil, for 30 seconds; salt and pepper and free the pan. Boil the fettuccine in abundant salted water, until they come to the surface. Meanwhile, cook the spinach, asparagus sticks, cucumber peels with the juice of 1/2 lime, 2 tablespoons of fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Season the fettuccine with the asparagus cream, distribute them in the dishes, complete with the scampi, all the vegetables, the peas, the pieces of marinated cucumber, grated lime zest and, to taste, a few lemon balm leaves.

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