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Pea, Asparagus, and Spring Herb Pasta

Joanne Eats Well With Others
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

cut into 2-inch slices 1 lb thin asparagus, thin

2

Garlic cloves

1 cup

Herbs, mixed fresh

2 cups

Peas, frozen

5

Shallots

1 lb

Conchiglie pasta

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 tbsp

White wine vinegar

3/4 cup

Pine nuts, toasted

2 tbsp

Butter, unsalted

2/3 cup

Parmesan cheese, grated