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Spring Pea and Asparagus Pasta

Cookie and Kate
  • 45 minutes
  • Serves 6

INGREDIENTS

2 cups

English peas, fresh or frozen

2

Garlic cloves

1 cup

Herbs, mixed

2 tsp

Lemon

1 lb

Pencil-thin asparagus

5

Shallots

2 tsp

Lemon juice, freshly squeezed

1 lb

Pasta, whole grain

1

Black pepper, freshly ground

1 pinch

Red pepper flakes

1

Sea salt

4 tbsp

Olive oil

3/4 cup

Pine nuts, toasted

2 tbsp

Butter, unsalted

2/3 cup

Parmigiano-reggiano cheese, grated