Spring Pea and Asparagus Pasta

Discover Spring Pea and Asparagus Pasta. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired) ↔ Remplacer
• ¾ cup pine nuts ↔ Remplacer
• ¼ cup olive oil, plus more for garnish ↔ Remplacer
• 5 shallots, quartered lengthwise and sliced very thin crosswise ↔ Remplacer
• 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias ↔ Remplacer
• 2 garlic cloves, minced ↔ Remplacer
• 2 cups shelled fresh or frozen English peas (defrost peas if frozen) ↔ Remplacer
• ⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish ↔ Remplacer
• 2 tablespoons unsalted butter ↔ Remplacer
• 2 teaspoons grated lemon zest (from one lemon) ↔ Remplacer
• 1 tablespoon lemon juice (less than one lemon) ↔ Remplacer
• 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon) ↔ Remplacer
• Fine salt, to taste ↔ Remplacer
• Freshly ground black pepper, to taste ↔ Remplacer
• Pinch of red pepper flakes (optional) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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