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Spring veg pasta
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Total Time:
25 minutes
Ingredients:
  • 1 x 350 g bunch of asparagus
  • 2 small courgettes
  • 2 large free-range eggs
  • 60 g crème fraîche
  • 1 handful of freshly grated Parmesan cheese plus extra to serve
  • ½ a lemon
  • 400 g tagliatelle
  • olive oil
  • 100 g pancetta
  • ½ a bunch of fresh mint
Instructions:
  • Prepare the pasta by boiling water in a large saucepan with a pinch of sea salt. Peel the asparagus and courgettes into ribbons using a speed peeler and set them aside. In a large mixing bowl, combine eggs, crème fraîche, Parmesan cheese, lemon zest, salt, and black pepper, then mix thoroughly. Cook the pasta according to package instructions in the boiling water. In a separate large pan, heat oil and cook the pancetta until crisp. Reserve a cup of pasta water before draining the pasta. Off the heat, combine the pasta with the pancetta, most of the mint, veg ribbons, egg mixture, and a splash of pasta water. Mix well and adjust consistency with more pasta water if needed. Serve the dish garnished with remaining mint leaves and extra Parmesan.

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