Asparagus, Mushroom and Pea Carbonara

'Adapted from Riverford Organics'

Ingredients:

200g Linguine

200g asparagus

200g mushrooms

44og garden peas

15g parsley

1 lemon

1 egg

125ml double cream

40g Italian style hard cheese

200g linguine 1 cup white wine

Method:

Pod the peas into a bowl

Slice the mushrooms. Snap off the asparagus bases, slice off the tips and then slice the stalks into long thin diagonal pieces

Chop the parsley and grate about 1tsp of lemon zest

Separate the egg yolk and white then mix together the egg yolk, cream two-thirds of the cheese and season well

Boil the linguine for about 5-6 mins, then add the peas and asparagus tips and boil for another 3-4 mins or until the linguine is tender

Add a little oil to a large frying pan and fry the mushrooms and asparagus stalks with the white wine. Simmer for a couple of minutes to reduce the alcohol

Drain the linguine, peas and asparagus, saving a little of the water in case its needed to loosen the sauce later

Toss the linguine and vegetables back into the pan they were cooked in and add the egg mixture. the remaining heat in the pan will cook the egg mixture and thicken the sauce

Finally stir in some lemon zest, and the mushroom mixture and serve with the parsley and cheese

Delicious with a cold beer and Nick Drake on vinyl