Spring Pea and Asparagus Pasta

Spring is in the air (and in this pasta)

We set out to create a delicious pasta, bursting with spring vegetables, including peas and asparagus.

This pasta is a perfect welcome to sunnier days.

Ingredients: 

·      1 pound of whole-grain pasta

·      6 tablespoons of olive oil

·      5 shallots, sliced very thin

·      1 pound of pencil-thin asparagus

·      2 garlic cloves, minced

·      2 cups shelled fresh or frozen English peas

·      ⅔ cup grated Parmigiano-Reggiano cheese

·      2 teaspoons grated lemon zest

·      2 teaspoons freshly squeezed lemon juice

Instructions

1. 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.

2. While the pasta is cooking, heat 4 tablespoons of olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the thinly sliced shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).

3. 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).

4. 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 Parmigiano cheese and 2 tablespoons of olive oil and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)

5. Stir in the lemon zest and lemon juice. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Add some extra cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.