230g pack Waitrose British Asparagus, ends trimmed
100g garden peas (fresh or frozen)
1 tsp olive oil
1 echalion shallot, finely chopped
50g beechwood smoked diced pancetta
150ml white wine
1 tbsp single cream
½ unwaxed lemon, zest, plus a squeeze of juice
10g Parmigiano Reggiano, finely grated, plus extra to serve
Bring a large saucepan of water to the boil. Cook the pasta
according to pack instructions. Meanwhile, slice the asparagus
on the diagonal into bite-sized pieces and add to the pan,
along with the peas, for the last 2-3 minutes of cooking time.
At the same time, heat the oil in a large frying pan over
a medium heat. Add the shallot, pancetta, and a pinch of salt
and fry for 5 minutes, stirring occasionally, until soft and
turning golden. Add the wine and bubble briskly until only
2-3 tbsp liquid remains.
Scoop out a mugful of the pasta cooking water, then drain
the pasta and add to the frying pan with the cream, lemon
zest, cheese, and 2-3 tbsp cooking water. Stir for a minute
until the pasta is coated in a glossy sauce. Remove from the
heat, squeeze over a little lemon juice and grind over a little
black pepper. Grate over some extra cheese to serve.
Cook’s tip
Waste not: Pancetta - Dry fry until crispy, then scatter over salads and soups to give them extra texture and a hit of flavour
And to drink...
Mirabeau La Folie Sparkling Rosé, Southern France (75cl), is a delicious, award-winning fizz with elegant red fruit aromas.
