Asparagus, pancetta and parmesan linguine with chive cream

Take advantage of the British asparagus season!

A nutritious take on the classic carbonara recipe, this dish is a fantastic quick meal with that little bit of extra healthy crunch!

Serves: 2

Preparation Time: 8 minutes

Cooking Time: 5 minutes

You’ll need

• 150g linguine
• 1 tsp olive oil
• 8 stems of asparagus
• 50g of thick cut pancetta (diced)
• 50ml of double cream
• 50ml of vegetable stock
• 2 tbsp grated parmesan
• 2 tbsp chopped chives
• salt and pepper

What to do

Start by cooking the pasta in a pan of salted boiling water until cooked, make sure the pasta is still slightly al dente, then drain. Return to the pan and drizzle with a little olive oil to prevent the pasta from sticking together, and put to one side.

Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes.

Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.

Once cooked serve with a grating of fresh parmesan and a little seasoning.

Recipe courtesy of: enjoyasparagus.com