Spaghetti with Cream Sauce and Vegetables
Rinse bell peppers, cut in half, remove seeds and ribs, cut into strips and dice finely. Blanch peas in boiling salted water for about 4 minutes. Blanch. Drain.
Melt butter in a small saucepan, add cream and boil over low heat for 2-3 minutes. Let simmer gently. Add Parmesan, stir and season with salt, pepper and nutmeg.
Cook spaghetti in a pot with plenty of boiling salted water (well salted) until al dente, then drain. Arrange pasta immediately onto a plate and cover with cream sauce. Cover with bell peppers, peas and basil leaves and serve immediately. Serve with freshly grated Parmesan cheese.