Creamy Asparagus pasta

Ingredients:

3 shallots finely diced

1 bunch of asparagus trimmed an halved

big handful of fresh rocket

100g of peas

75g of Farfalle per person cooked as per pack instructions

sauce ingredients:

60g of butter and a splash of oil

150 ml of cream

juice of 1/2 a lemon

100 ml of white wine

MAASSSIVE handfuls of pecorino or parmesan

Method:

Begin by bringing a large pot of salted water to the boil and blanch the asparagus for a couple of seconds

take them out run some cold water over them and use that same water to cook off your pasta

NEXT…..

gather ingredients for the sauce begin by heating the butter and oil in a large pan when it starts to foam lash in the shallots along with lots of black pepper and a pinch of salt- sweat those shallots until soft then pour in the lemon juice followed by the wine

cook them out a little then in with the cream and cheese, taste the sauce make sure your happy with the flavour and seasoning.

NoW in with the peas and asparagus give them a quick swirl around to coat them in that sauce

At this stage your pasta should be ready so literally slop the pasta from its cooking water into the sauce making sure to get a few sloshes of pasta water with it

Let it simmer for a few seconds LOAD in more cheese along with the rocket and more black pepper

serve on a warmed plate with a chilled glass of white wine and some  crusty crunchy buttered white bread