Spaghetti Prima Vera with Crispy Crumbs Paired with Piekenierskloof Heirloom White

Serves 4 – 6


1 packet (500g) spaghetti

1⁄2 packet (125g) broccoli

1⁄2 packet (125g) extra fine green beans

1 cup (250ml) frozen peas

3 baby marrows, thinly sliced

1⁄2 packet (75g) mange touts

3 cloves garlic, crushed

1⁄2 cup (125ml) white wine

Zest of 1⁄2 lemon

3-4 Tbsp (45-60ml) crème fraiche

Salt and pepper

Basil leaves to garnish


1 cup (250ml) fresh white breadcrumbs (like ciabatta)

3 Tbsp (45ml) finely grated parmesan cheese (plus more for serving)

2 cloves garlic, finely chopped

Olive oil, for frying


Preheat oven to 160 ̊C. Toss together crumbs, cheese, garlic and a drizzle of oil together on a baking tray. Bake until golden. Set aside to cool.

Cook spaghetti in plenty of boiling water until al dente. Drain and set aside.

Blanche all the vegetables and refresh in cold water.

Heat a generous drizzle of oil (it will become part of the sauce) in a pan and fry

garlic until fragrant. Add wine and reduce by half.

Add vegetables and stir-fry for a minute to reheat.

Stir lemon zest and crème fraiche through vegetables. Season well.

Toss through spaghetti.

Serve with crunchy breadcrumbs, Parmesan and basil leaves.

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