A very green pasta dish bursting with spring flavors, including peas, asparagus and fresh herbs.
1 lb Whole Grain Pasta
4 Tbsp Olive Oil
5 Shallots, quartered lengthwise and sliced thin
1 lb Asparagus, ends snapped off and cut into 1/2 slices on the bias
2 Garlic Cloves
2 cups Shelled Fresh or Frozen Peas
2/3 cup Grated Parmigiano-Reggiano Cheese
2 Tbsp Unsalted Butter
2 tsp Grated Lemon Zest
2 tsp Freshly Squeezed Lemon Juice
1 cup Roughly Chopped Mixed Herbs (parsley, chives, mint)
3/4 cup Toasted Pine Nuts
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Red Pepper Flakes, optional
First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.