Vegetable Carbonara - basil

Method

• Separate the egg yolks and toss the whites, or save them, but we don't need them here.
• Mix in most of the Parmesan Cheese, the creme fraiche, and a pinch of salt and pepper.
• Mix it up really well.
• Add zest from the lemon and continue mixing.
• Set the mix aside.
• Get a pot of salty water boiling for your pasta, and cook following its instructions.
• Finely chop the garlic.
• Chop the bottoms off the asparagus and toss, keep the greenier parts.
• Chop the heads off the asparagus, and slice the rest of the stalk.
• Place a large frying pan over medium heat with a little olive oil.
• Once hot add garlic and cook for about a minute.
• In the pan, add asparagus and peas, cook another minute for a crunchy asparagus, or a couple for slightly softer.
• If your pasta isn't ready, remove the pan from the heat and wait until the pasta is about a minute from done, the.
• Return the pan to low heat.
• Drain the pasta keeping a little water, and add pasta into the pan with the veggies.
• Add the egg mixture and toss everything.
• Add some water from the pasta if needed to loosen it up.
• Plate and top with Parmesan Cheese and fresh basil.