INGREDIENTS
- 350 gr. whole wheat pasta
- 50 gr. grated Parmesan
- 200 gr. turkey bacon
- parsley, 1 bunch
- basil, 2 bunches
- 4 egg yolks
- 3 tbsp extra virgin olive oil
- 125 gr. asparagus in small pieces
- 125 gr. long-stemmed broccoli, trimmed and cut into 5cm pieces
- 125 gr. peas
INSTRUCTIONS
Boil the kettle. Heat half a tbsp. oil in a saucepan over medium heat and fry the turkey bacon for 5 minutes. Once crisp, reduce heat to low to keep warm.
Mix the parsley, basil and the remaining oil in the food processor.
Beat the egg yolks and Parmesan cheese together in a separate bowl.
Fill a large pot with boiling water and bring to the boil, then cook the spaghetti for 10 minutes until al dente.
Add the asparagus and broccoli for the last 3 minutes of cooking time and the peas for the last 30 seconds.
Mix the food with the sauce and serve
