Simple to make and fresh for the spring season, this recipe will delight the taste buds.

Panzani , France&#39;s leading pasta and sauce brand, is launching its first premium pasta, made in its factories using bronze molds. Thicker and firmer, the Fermes &amp; Généreuses pasta offers perfect cooking stability and ideal grip for the sauce. Made in France with 100% French wheat, this new range promises a truly gourmet experience. And to cook them like a chef, Panzani has called on <a href="https://www.instagram.com/hugoriboulet/?hl=fr" target="_blank" rel="noopener">Hugo Riboulet</a> to offer a delicious and original recipe to enhance the Fermes &amp; Généreuses fusilli.

For 4 people.

Ingredients :
- 400 g of Fusilli - 300 g of fresh peas - 1 teaspoon of wasabi - 100 g of fresh cream - 200 g of green asparagus - 100 g of ricotta di Buffala - 50 g of olive oil - 3 cloves of garlic - 1 lemon - Salt, pepper

Preparation :
FOR THE WASABI PEA CREAM Cook the peas for 4 minutes in boiling salted water, mix them with the cream, wasabi, salt and pepper, loosen with a little water if necessary.
FOR THE ASPARAGUS Cut the asparagus stems. Saut&eacute; the 5 cm long asparagus, cut diagonally, in olive oil over low heat for 5-6 minutes.
FOR GARLIC OIL Heat the olive oil with the garlic cloves until the garlic begins to simmer slightly, remove from heat and let it infuse for 15 minutes, keep the garlic or remove as you wish.
FOR THE FUSILLI Cook the pasta in salted water (10g per liter) for 10 minutes, then mix with the pea cream. Loosen with a little of the pasta cooking water. Add the fresh asparagus and peas (keep a few asparagus and pea tips for garnish).
SERVING Arrange the pasta, peas, and asparagus, then drizzle with garlic oil and a few dots of fresh ricotta. Finish with a few previously washed lemon segments.

Recipe: Fusilli with wasabi pea cream, green asparagus, ricotta and lemon

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