Luscious linguine

Marcus Bean's Aaparagus, Pancetta And Parmesan Linguine With Chive Cream. Picture: PA Photo/www.british-asparagus.co.uk.
Marcus Bean's Aaparagus, Pancetta And Parmesan Linguine With Chive Cream. Picture: PA Photo/www.british-asparagus.co.uk.

150g linguine

1tsp olive oil

8 asparagus spears

50g thick cut pancetta (diced)

50ml double cream

50ml vegetable stock

2tbsp grated Parmesan

2tbsp chopped chives

Salt and pepper

Start by cooking the pasta in a pan of slightly salted boiling water. Drain and drizzle with a little olive oil.

Put a medium-sized frying pan on the heat and add a drizzle of oil. Finely slice six asparagus spears, with the other two spears cut into four pieces. Put them all in the pan and saute on a medium heat. Now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and Parmesan. Then add the cooked pasta and chives, cook on a medium heat for 2-3 minutes.