Asparagus & Spring Peas Pasta
Serves 6
Ingredients
12 oz spaghetti or fettuccine
6-8 asparagus sprigs, trimmed, and cut into 1 inch pieces
2 cups fresh green peas,
1 shallot, diced
2 garlic cloves, minced
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy cream
3 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp finely grated lemon peel
1/4 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh basil
Directions:
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Drizzle olive oil into a large non-stick skillet and sauté asparagus until tender. Add shallots, peas, pasta cooking liquid (reserve about 1/4 cup), parmesan cheese, cream, lemon juice, lemon peel, parsley, and basil to the skillet. Add in pasta and toss together as sauce thickens, adding pasta liquid as needed. Once shallots and peas have become tender, season with salt and pepper and transfer to a large bowl. Sprinkle with parmesan cheese before serving.
