Pea, Asparagus, and Spring Herb Pasta
 
 
Dinner gets a spring makeover in this pea, asparagus, and spring herb pasta that is filled with bright, fresh flavors and ingredients.
Yield: 6-8 servings
Ingredients
  • 1 lb conchiglie pasta
  • 2 tbsp olive oil
  • 5 shallots, quartered lengthwise and sliced thinly
  • kosher salt and freshly ground black pepper, to taste
  • 1 lb thin asparagus, cut into ½-inch slices
  • 2 garlic cloves, thinly sliced
  • 2 cups frozen peas
  • ⅔ cup grated parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp white wine vinegar
  • 1 cup chopped mixed fresh herbs
  • ¾ cup toasted pine nuts
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 2 cups pasta water and drain.
  2. Meanwhile, heat the oil in a large pan over medium-high heat. Add the shallots and a pinch of salt, and cook until golden, about 5 minutes. Add in the asparagus and garlic. Season again with salt and cook until bright green and tender, about 3 minutes. Stir in the peas and cook until warmed through.
  3. Add the pasta and 1 cup pasta water to the pan. Cook until the sauce starts to thicken and stick to the pasta, about 2 minutes. Remove from the heat and pour into a large bowl. Add in the parmesan cheese and butter, tossing to coat. Stir in the white wine vinegar, herbs, and pine nuts. add in more water as necessary until the sauce clings to the pasta. Season to taste with salt and black pepper.
Notes
Very slightly adapted from Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/04/conchiglie-peas-asparagus.html