Pasta with pea cream, garlic, pancetta & asparagus sauce

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Step 1

Cut the top garlic clove. Place onto a sheet of foil season with salt and put 1/2 tbsp of oil. Seal up tight and cook at 200C for 25-30 mins.

Step 2

Make pea cream. Place peas into hot stock, season with salt & pepper and cook for 4-5 mins. Remove off heat and place into food processor along with the mint leaves and leave little chunky.

Step 3

Put some olive oil. Sauté pancetta until crispy - 2-3 mins. Add sliced spring onions. Add pea puree, mascarpone cheese, squeeze garlic from clove and mix well until dissolved. Add lemon zest & asparagus. Leave cook for 2 mins and turn off.

Step 4

Heat up salted water and cook pasta to al-dente. Mix pasta with sauce, coating properly. Serve and grate with gbejna cheese. Decorate with microgreens