Difficulty: 2/5
Blanch the broad beans, peas, and asparagus tips for 3 minutes in boiling salted water until crisp-tender. Drain and keep warm over a bain-marie.
In a small saucepan, gently heat the cream and butter. Season with salt, pepper, and a pinch of grated nutmeg. Mash the fresh goat cheese with a fork until smooth.
Cook the pasta al dente in boiling salted water, then drain and transfer to a serving bowl. Pour over the cream mixture and toss to coat.
Add the blanched vegetables and mashed goat cheese. Mix well and serve immediately, optionally topped with grated Parmesan.
For an elevated touch, stir in 15 g of truffle peels.
