1. Cure the egg yolk (start 4–5 days in advance)

In a small bowl, mix the sugar and salt. Separate the egg and keep only the yolk. Spoon half of the salt-sugar mixture into a small dish, place the yolk on top and cover completely with the remaining mixture. Cover and refrigerate for 3 to 4 days. Then carefully remove the yolk, rinse gently with water and let it dry overnight in the fridge on a rack.

2. Make the pesto

A mortar and pestle will give you the best texture, but a food processor works too.

Mortar and pestle: Crush the garlic first, then add the almonds and pound until fine. Add the mint leaves and basil, and grind into a smooth paste. Finally, stir in the olive oil and grated Parmesan. Add salt and pepper to taste.

Food processor: Blend all ingredients together into a slightly coarse pesto.

3. Cook the pasta

Cook the Busiate according to the package instructions. Add the asparagus tips during the last 2 minutes of cooking and the peas in the final 30 seconds. Drain the pasta, reserving a little cooking water. Stir the pesto through the warm pasta and vegetables, along with a splash of the cooking water for a creamy sauce. The pan should be off the heat at this point. Season with salt and pepper to taste.

4. To serve

Divide the pasta among the plates. Generously grate the cured egg yolk over the top and garnish with fresh basil. Finish with a twist of freshly ground pepper.

Tip: Also delicious cold – perfect for a picnic!