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spring pea & asparagus pasta

Course dinner, Main Course
Cuisine Italian
Keyword al dente, asparagus, green peas, pasta, spring
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 16 oz Al Dente golden egg bonnetti or your favorite short noodle cooked according to package instructions
  • 4 tbsps butter divided
  • 4 garlic cloves minced
  • 3 large shallots peeled, halved, and thinly sliced
  • healthy pinch salt and pepper
  • 1 lb asparagus ends trimmed and sliced into 1-inch pieces
  • 1 (15oz)can green peas drained
  • ½ tsp dried oregano
  • pinch red pepper flakes
  • ⅔ cup grated parmesan + extra for serving
  • 1 lemon zested and juiced
  • 1 (0.5oz) container fresh mint leaves minced
  • 1 (0.5oz) container fresh basil leaves minced
  • 4 oz toasted pine nuts

Instructions

  1. Cook the pasta according to package instructions then drain, reserving ½ cup pasta water.
  2. Heat 2 tbsps butter in a large skillet over medium heat. Once the butter melts, add the garlic, shallots, and a healthy pinch of salt and pepper then toss to coat and mix everything together. Cook until fragrant, about 3-5 minutes, stirring often.
  3. Add in the asparagus and dried oregano plus a pinch of red pepper flakes then cook until the asparagus is bright green, about 5 minutes, stirring occasionally. Next, stir in the green peas and cook for another 3 minutes. Add the ½ cup pasta water and cook for another 2-4 minutes or until the liquid thickens.
  4. Add cooked pasta to a large bowl with the remaining 2 tbsps butter and grated parm then toss until butter and cheese are melted and coat the pasta well. Then mix in the lemon zest, lemon juice, minced herbs, and toasted pine nuts until well combined. Finally, add the contents of the skillet from step 3 to the bowl with the pasta. Toss until everything is well combined.
  5. Divide pasta between bowls and top with additional grated parm if you’d like.