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Ingredients
- asparagus tips 100g
- peas 100g
- garlic 1 clove, crushed
- olive oil
- linguine 150g
- egg yolk 1
- double cream 100ml
- parmesan (or vegetarian alternative) 25g, finely grated
Method
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Step 1
Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).
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Step 2
Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.
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Step 3
Whisk the egg yolk, cream and parmesan and season well.
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Step 4
Lift the cooked linguine out of the water with tongs and add to the asparagus pan.
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Step 5
Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).
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Step 6
Serve with extra parmesan, if you like.
Nutritional Information
- Kcals 621
- Fat 38.9g
- Saturates 20.5g
- Carbs 46.3g
- Fibre 4.6g
- Protein 19.3g
- Salt 0.3g
