INGREDIENTS
3 cups
shells pasta (measured when dry)
8 oz
asparagus
1 cup
frozen corn
1 cup
frozen peas
1 tbsp
butter
1 cup
shredded Parmesan cheese
1/4 cup
pine nuts (optional)
2 tbsp
olive oil
2 tbsp
rice vinegar
1 tbsp
honey
1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
dijon mustard (not regular)
1 tsp
lemon zest
3 tbsp
lemon juice ((from a fresh lemon; more to taste))