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Bd10241c 2a5e 4c7b 9013 6d37f1eb1158  2017 06 05 00 35 12
Kirsten
Kirsten

Fusilli with pea tendril pesto carbonara

Make a pesto of pea tendrils, garlic, parmesan and lemon juice.

In a pan sauté an onion and some garlic until the onion is translucent. Add frozen peas and heat through. Add diced tomato. Reserve on low heat.

In a bowl, combine two whole eggs and 2 yolks. Whisk well and add Parmesan cheese.

Toss egg mixture with 1 pound cooked fusilli pasta. Then toss pasta with the pesto. Add in reserved onion and peas. Pepper to taste, top with more Parmesan if desired.