-
1
Separate the egg yolks and toss the whites, or save them, but we don't need them here.
-
2
Mix in most of the Parmesan Cheese, the creme fraiche, and a pinch of salt and pepper.
-
3
Mix it up really well.
-
4
Add zest from the lemon and continue mixing.
-
5
Set the mix aside.
-
6
Get a pot of salty water boiling for your pasta, and cook following its instructions.
-
7
Finely chop the garlic.
-
8
Chop the bottoms off the asparagus and toss, keep the greenier parts.
-
9
Chop the heads off the asparagus, and slice the rest of the stalk.
-
10
Place a large frying pan over medium heat with a little olive oil.
-
11
Once hot add garlic and cook for about a minute.
-
12
In the pan, add asparagus and peas, cook another minute for a crunchy asparagus, or a couple for slightly softer.
-
13
If your pasta isn't ready, remove the pan from the heat and wait until the pasta is about a minute from done, the.
-
14
Return the pan to low heat.
-
15
Drain the pasta keeping a little water, and add pasta into the pan with the veggies.
-
16
Add the egg mixture and toss everything.
-
17
Add some water from the pasta if needed to loosen it up.
-
18
Plate and top with Parmesan Cheese and fresh basil.
