INGREDIENTS
10 oz
Asparagus
2 cups
Baby arugula
2 tbsp
Chives, fresh
1 cup
Edamame, frozen
6 oz
Grape tomatoes, yellow
1
Lemon, zest of
1
Shallot
1 lb
Shell-shaped pasta, whole-wheat
1
Pepper, Freshly ground
2 1/2 tsp
Salt, coarse
2 2/3 tbsp
Olive oil, extra-virgin
2 tbsp
Ricotta salata
1/3 cup
White wine, dry