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.