A classic carbonara is hard to beat, but this healthy veggie version with mushrooms and crunchy pea shoots is a great light and healthy alternative during the summer months. Using fresh pea shoots from the team at West Yorkshire based salad growers WS Bentley, this quick and simple supper is one to return to time and time again. For more recipe inspiration visit www.wsbentley.co.uk
# Bring a large saucepan of salted water to the boil. When the water is boiling add the fresh pasta. If using fresh pasta, it will only take a few minutes to cook. When cooked drain and toss in a little extra virgin olive oil. # Meanwhile take a large heavy based pan and over a low heat gently melt a little knob of butter. # Sweat off the finely chopped onion until it softens, toss in the strips of smoked salmon and gently stir until it turns a soft pink colour - this should only take 2-3 minutes. # Add the cream, season with a good grind of black pepper. # Add the cooked pasta and stir through gently, serve immediately. Tip: A little squeeze of lemon over it just before serving will really make the flavours sing.