Spring Pea and Asparagus Pasta

COOKIE AND KATE
15Ingredients
45Minutes
680Calories

Ingredients

US|METRIC
  • 1 pound pasta (whole grain, conchiglie, orecchiette, shells, fusilli or linguine will work)
  • 4 tablespoons olive oil (plus more for garnish)
  • 5 shallots (quartered lengthwise and sliced very thin crosswise)
  • 1 pound asparagus (pencil-thin, woody ends snapped off, and cut in 1/2-inch slices on the bias)
  • 2 garlic cloves (minced)
  • 2 cups peas (shelled fresh or frozen English, defrost peas if frozen)
  • 2/3 cup parmigiano reggiano cheese (grated, or regular Parmesan, plus more for garnish)
  • 2 tablespoons unsalted butter
  • 2 teaspoons grated lemon zest (from one lemon)
  • 2 teaspoons lemon juice (freshly squeezed, less than one lemon)
  • 1 cup herbs (roughly chopped mixed, I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
  • 3/4 cup toasted pine nuts
  • sea salt (to taste)
  • ground black pepper (freshly, to taste)
  • 1 pinch red pepper flakes (optional)
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    NutritionView More

    680Calories
    Sodium14% DV330mg
    Fat45% DV29g
    Protein45% DV23g
    Carbs28% DV85g
    Fiber28% DV7g
    Calories680Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium330mg14%
    Potassium890mg25%
    Protein23g45%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate85g28%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A50%
    Vitamin C60%
    Calcium25%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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