Casarecce with spring vegetables and pancetta

1.Heat oil in a frying pan over medium-high heat. Add garlic, shallot and pancetta and fry, stirring frequently, until onion is translucent (5 minutes). Add asparagus and broad beans, and stir until tender (4 minutes), then add wine and simmer until vegetables are very tender (3-4 minutes).

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (8-12 minutes). Drain, reserving a little pasta water. Toss pasta through vegetables, adding a little pasta water, then bring to a simmer and toss until pasta is coated (1-2 minutes).

3.Stir through tarragon and crème fraîche, top with parmesan and serve.