Ingredients
- 250 g wholewheat fusilli pasta
- 150 g asparagus spears trimmed and cut into 2-inch pieces
- 1 cup frozen green peas
- 1 tbsp extra virgin olive oil
- 3 garlic cloves crushed
- 1 large egg yolk
- ½ cup Parmigiano-Reggiano finely grated
- 1/2 cup reserved pasta water
- Salt to taste
- Fresh cracked black pepper to taste
- Optional: lemon zest and fresh parsley to serve
Instructions
- Bring a large pot of salted water to the boil.
- Add the asparagus and cook for 3–4 minutes until tender-crisp. During the final minute, add the peas.
- Using a slotted spoon, transfer the vegetables to a colander and set aside.
- In the same boiling water, cook the wholewheat fusilli according to packet instructions until al dente.
- Before draining, reserve 1 cup of pasta water.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat.
- Add the crushed garlic and cook for 1–2 minutes until lightly golden and fragrant.
- Add the asparagus and peas back into the pan. Season with salt and black pepper and toss together for another minute.
- In a small bowl, whisk together the egg yolk, grated Parmigiano-Reggiano, ¼ cup reserved pasta water, and black pepper until smooth and glossy.
- Return the drained pasta to a baking dish.
- Quickly stir through the egg and parmesan mixture, mixing it well until it becomes silky and coats the pasta. Add more reserved pasta water if needed.
- Fold through the asparagus and peas.
- Finish with extra parmesan, cracked black pepper, lemon zest, or parsley if desired. Oven bake for 15 minutes to melt the cheese (optional).
Notes
- Reserve extra pasta water — it helps create a silky, glossy texture.
- Don’t overcook the asparagus; tender-crisp gives the best texture and colour.
- Freshly grated parmesan melts much better than pre-grated cheese.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 13g | Fat: 11g | Fiber: 8g | Sugar: 4g