The Recipe
Spring Pea and Asparagus Pasta
COOK TIME : 15 minutesPREP TIME : 30 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work)
- 4 tablespoons olive oil, plus more for garnish
- 5 shallots, quartered lengthwise and sliced very thin crosswise
- 1 pound pencil-thin asparagus, woody ends snapped off, and cut in 1/2-inch slices on the bias
- 2 garlic cloves, minced
- 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
- 2/3 cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
- 2 tablespoons unsalted butter
- 2 teaspoons grated lemon zest (from one lemon)
- 2 teaspoons freshly squeezed lemon juice (less than one lemon)
- 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
- 3/4 cup toasted pine nuts
- sea salt, to taste
- freshly ground black pepper, to taste
- pinch red pepper flakes (optional)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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