400g spaghetti 1 tablespoon extra virgin olive oil 2 cloves garlic, crushed 1 teaspoon dried chilli flakes 4 egg yolks, lightly beaten 1 cup ( 240g) sour cream ¼ cup ( 60ml) lemon juice 1 tablespoon finely grated lemon rind ½ cup ( 40g) finely grated parmesan,
plus extra, to serve 400g asparagus, thinly sliced 3 x 90g zucchinis, thinly sliced Sea salt and cracked black pepper Cook the pasta in a large saucepan of salted boiling water for 8– 10 minutes or until al dente. Drain, reserving ½ cup ( 125ml) of the cooking liquid. Set aside.
Heat the oil in the saucepan over medium heat, add the garlic and chilli flakes and cook for 30 seconds.
Return the pasta to the pan with the reserved water, egg yolks, sour cream, lemon juice, lemon rind, parmesan, asparagus, zucchini, salt and pepper and toss to combine.
Divide between four plates and serve with the extra parmesan.