Difficulty:[usr 2]
Cook the broad beans, peas and asparagus for 3 minutes in salted boiling water (the vegetables must remain crunchy). Drain them. Keep warm on a bain-marie.
Heat the cream and butter in a small saucepan. Add salt, pepper and 1 pinch of grated nutmeg. Mash the fresh goat cheese well with a fork.
Cook the pasta al dente in salted boiling water, then drain it and put it in a deep serving dish. Drizzle with the mixture from the pan and stir.
Add vegetables, goat cheese. Mix and serve immediately, with grated Parmesan cheese if desired.
For a more refined meal, you can add 15 g of truffle peels.
