Ingredients
1lbwhole grain pasta
4tbspolive oil
5shallots
1asparagus
2garlic cloves,minced
2cupsEnglish peas
2/3cupParmigiano-Reggiano cheese
2tbspunsalted butter
2tsplemon zest
2tsplemon juice
1cupmixed herbs
3/4cuppine nuts,toasted
sea salt,to taste
black pepper,freshly ground , to taste
pinchred pepper flakes,optional
Preparation
First, prep your vegetables. Then 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.
Heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown.
Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green.
Stir in the peas and cook until the peas are bright green for about 2 minutes.
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 for about 2 minutes.
Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat.
Add more pasta water as needed. The sauce should just cling to the pasta.
Stir in the lemon zest, lemon juice, herbs, and pine nuts. Taste and adjust seasonings as required.
Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.
