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