One-Pot Whole-Wheat Spring Pasta with Asparagus, Peas and Parmesan

INGREDIENTS

1 tbsp

olive oil

large shallots (4 ounces / 115 grams), thinly sliced (about 1 cup)

1 1/2 tsp

kosher salt, divided

3/4 tsp

freshly ground black pepper, divided

1 lb

asparagus, sliced diagonally into 1-inch (2.5-cm) pieces

12 oz

short, whole-wheat pasta (such as penne rigate, fusilli, or rigatoni)

3 cups

water

1 cup

frozen peas

2 tbsp

fresh lemon juice, plus 1 teaspoon finely grated lemon zest

2 oz

finely grated parmesan cheese (about 1/2 cup) (see note)

2 tbsp

unsalted butter

1 tbsp

chopped fresh tarragon leaves