The Start Menu

1. Beat egg whites until stiff (for you kiwis, like a pav!)
2. Dribble a tiny bit of the oil in and continue beating
3. Keep dribbling small amounts of oil in and beating until 1/2 the mixture is done
4. Add in the lemon, mustard , then resume adding in oil. As you get further into the mixture you will be able to add more oil each time, and eventually have a thin trickle going at all times.
5. Once all oil has been added and its thick and creamy, add salt/pepper to taste, and refrigerate

The bonus of this recipe is that you can take out the lemon and mustard and throw in other things like garlic  or onionetc for a Aoli or other flavour. Make sure you keep refridgerated, this will only keep for around 4-7 days due to the eggs not being pasteurized .

This recipe makes a fairly large portion of mayo, you may want to half it.

Instructions

1. Put the Pasta in a large pot with hot water, bring to the boil and then switch off and let them sit (basically just cook it, but leave it in the water to stay warm)
2. Boil the vegetables until well cooked.
3. Put the cooked vegetables into a blender or food processor until its a puree (this is the ‘sauce’)
4. Mix the Balsamic Vinegar with the vegetables
5. Mix in the grated cheese whilst its still hot, if its not you may need to reheat in microwave.
6. Combined Pasta and sauce together and serve with a little grated cheese on top.