Published on September 28, 2026, the menu proposed by Marie France combines a raw vegetable salad, pasta with cream and Parmesan cheese, and poached fruit with cardamom. The magazine presents it as achievable in under an hour. The recipe relies primarily on coordinated preparation: the dessert begins to cook while the pasta water is heating.
Three dishes featuring vegetables, pasta, and poached fruit
For a starter, a zucchini, a carrot, and half a green bell pepper are cut into thin strips. They are seasoned with the juice of one lemon, two tablespoons of rapeseed oil, flat-leaf parsley, salt, and pepper. To keep the salad crisp, the lemon can be added at the last minute.
The main dish consists of 200g of short pasta, a clove of garlic, 20cl of heavy cream, and 40g of grated Parmesan cheese. The recipe also calls for a tablespoon of olive oil, salt, and pepper. The tip is to reserve a little of the pasta cooking water to help the sauce thicken.
The dessert can be prepared with two quinces or two pears. The fruit is poached in a mixture of 500ml of water, 50g of sugar, and five cardamom pods. It is served with whipped cream made from 200ml of very cold heavy cream and a tablespoon of icing sugar.
A preparation organized around dessert
Since the fruit needs to be cooked and then cooled, the recipe recommends starting with it. The water, sugar, and cardamom are brought to a simmer before adding the quartered fruit. Once poached, the fruit can be served warm or cold, accompanied by whipped cream.
While the syrup simmers, the pasta cooks in a large pot of salted water. The cream is heated with the garlic, then stirred into the Parmesan cheese. After draining, the pasta is tossed into the sauce off the heat. A little of the reserved pasta water is used to thicken the sauce.
The salad, on the other hand, is quick to prepare: finely chopped vegetables are tossed with oil, salt, and pepper. Lemon and parsley add the finishing touch just before serving. The meal thus plays on the contrast between crisp vegetables, a creamy dressing, and fragrant fruit.
Conservation and variants
Poached fruit can be kept in the refrigerator in its syrup for up to three days. Whipped cream will keep for a maximum of one day. For leftover pasta, the recipe recommends gently reheating with a little cream or water.
Toasted hazelnuts, fresh herbs, or lemon zest can complement the menu. These additions are offered as variations, without altering the meal’s structure: a fresh starter, a creamy pasta dish, and a fruity cardamom dessert.
Source: Marie France, women’s magazine (www.mariefrance.fr)
Original article: See the original source
Author: Camille Lassagne
