BRITISH ASPARAGUS, PANCETTA AND


PARMESAN LINGUINE


WITH CHIVE CREAM SERVES: 2


INGREDIENTS 150g linguine 1 tsp olive oil 8 stems of British 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


114 METHOD


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.


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FOOD & DRINK ASPARAGUS


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