Asparagus, Pancetta & Parmesan Linguine

This simple combination of ingredients can be rustled up into a tasty dish that can be on the table in minutes!

Ingredients:

• 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

Method:

1. 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.
2. Put a medium sized frying pan on the heat. Add a drizzle of oil and 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, then add the diced pancetta and cook for 3-4 minutes.
3. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, and cook on a medium heat for 2-3 minutes. If the sauce gets a little thick add a touch of water.
4. Once cooked, serve with a grating of fresh parmesan and a little seasoning.

Each serving contains:

Calories 538g (27%); Sugar 3.6g (4%); Fat 25.7g (37%); Saturates 13.6g (68%); Salt 1.1g (18%)

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