Spring Pea and Asparagus Pasta
Ingredients
The pasta
-
1
pound
whole grain pasta
The vegetables
-
5
tablespoons
olive oil
-
5
units
shallots
-
1
pound
pencil-thin asparagus
-
2
cloves
garlic
-
2
cups
shelled fresh or frozen English peas
The sauce
-
⅔
cup
grated Parmigiano-Reggiano cheese
-
2
tablespoons
unsalted butter
-
2
teaspoons
grated lemon zest
-
2
teaspoons
freshly squeezed lemon juice
-
1
cup
roughly chopped mixed herbs
-
¾
cup
toasted pine nuts
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
pinch
red pepper flakes (optional)
Instructions
- Prep the vegetables and bring a large pot of salted water to a boil.
- Cook the pasta for two minutes less than the package directions, reserving 2 cups of pasta water before draining.
- Heat olive oil in a large frying pan over medium-high heat and cook the shallots until golden brown.
- Add asparagus and garlic, cooking until the asparagus is tender and bright green.
- Stir in the peas and cook until they are bright green.
- Add the drained pasta and 1 cup of reserved pasta water, tossing to coat and cooking until the sauce clings to the pasta.
- Transfer to a serving bowl and mix in cheese and butter, adding more pasta water if needed.
- Stir in lemon zest, lemon juice, herbs, and pine nuts. Adjust seasoning as desired.
- Garnish with cheese, black pepper, and a drizzle of olive oil before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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