1 Pack of Pangkarra Fettuccine
1 Cup of fresh peas
1 Bunch of baby asparagus, sliced into rough 2cm pieces
4 Slices of pancetta, sliced into small pieces
2 Zucchini, finely diced
2 Tbsp of good quality goat’s cheese (such as Meredith Dairy chevre)
1 Cup of basil leaves
1 Tsp of chilli flakes or fresh chilli
2 Tbsp of pine nuts, lightly toasted
1 Piece of preserved lemon, rinsed and finely sliced
For the sauce, bring a pot of water to a boil. Add the cauliflower and cook for 5-6 minutes, until fork tender. Drain the water off and transfer cauliflower to a blender. Meanwhile, saute the minced garlic in the butter over very low heat for 3-4 minutes, until fragrant. Add the broth, sautéed garlic, and salt. Puree until very smooth.
Cook the bacon. Crumble and set aside.
Bring another pot of water to boil. Add the fettuccine and cook until al dente. Drain and reserve the water. Add the sauce, bacon, Parmesan, and peas to the pasta as well as 1/2 cup or more of reserved pasta water. Return to low heat and stir very gently. When everything is heated through, remove from the heat and serve topped with parsley, salt, pepper, and if you like, a dash of nutmeg or extra Parmesan.