INGREDIENTS
1 tbsp
olive oil
2
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