Asparagus and pea carbonara

SERVES 4 TAKES 35 MINS

WHAT YOU’LL NEED

■ 400g asparagus, cut into 3cm chunks

■ 400g dried linguine pasta ■ 1 garlic clove, crushed

■ 2 egg yolks

■ 90g butter

■ 90g Parmesan cheese, finely grated, plus extra to serve ■ 1 bunch tarragon

■ 100g petits pois, frozen

1 Bring a large pan of salted water to the boil, and blanch the asparagus for 2-3 mins. Remove with tongs and set aside, then add the pasta to the same water and cook according to the instructions on the packet.

2 In a blender, blitz the hot asparagus, crushed garlic clove, egg yolks, butter, grated Parmesan and tarragon to a fine sauce, then set aside.

3 In a small bowl, pour boiling water over the petits pois to defrost, then drain.

4 Toss the blended asparagus sauce through the drained, hot pasta and then stir in the petits pois. Serve with the extra grated Parmesan.

Per serving: 708 cals, 30g fat,

17g sat fat, 77g carbs