Pasta with Peas, Parmesan and Asparagus
- Serves: 8
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
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ASPARAGUSIngredients
1-pound pasta (orecchiette, fusilli or your favorite)
¾ cup pine nuts
¼ cup olive oil
5 shallots, quartered lengthwise and sliced thin crosswise
1-pound thin asparagus, trimmed and cut in ½ inch slices
2 garlic cloves, minced
2 cups fresh or frozen peas (if frozen, defrosted)
¾ cup Parmesan cheese
2 tablespoons unsalted butter
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 cup chopped herbs (parsley and chives, chervil and tarragon or your favorite combination)
½ teaspoon finely ground salt
¼ teaspoon fresh ground pepper
Directions
- Prep herbs and vegetables.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta for 2 minutes less than the package directions. Reserve 2 cups pasta water. Drain the pasta.
- Warm the pine nuts in a large skillet over medium heat stirring frequently until they are lightly golden around edges, about 3 to 5 minutes. Transfer to bowl.
- Warm the olive oil in the skillet over medium-high heat until shimmering. Add shallots, salt and pepper. Cook until golden brown (about 5 minutes).
- Add asparagus and garlic. Cook until asparagus is tender and bright green (about 3 minutes).
- Stir in peas and cook until bright green (about 2 minutes).
- Add drained pasta to the pan and 1 cup of reserved pasta water. Remove from heat and place contents in large serving bowl. Add parmesan and butter and stir to coat. Add more pasta water if needed.
- Stir in lemon zest, lemon juice, herbs and pine nuts. Season with salt and pepper.
- Grate some parmesan over the top with freshly ground pepper and a drizzle of olive oil. Serve immediately.
- Store for up to 4 days in refrigerator.
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