INGREDIENTS
6 oz
aspargus, ends trimmed
1/2 lb
brown rice pasta
3 cloves
garlic, minced
1 cup
white wine
1
bay leaf
1 tsp
lemon zest
1 tsp
lemon juice
1 tsp
fresh cracked black pepper
3/4 cup
frozen or fresh peas
4 tbsp
parmigiano regiano (1/2 shaved, 1/2 grated)