Spring Pea And Asparagus Pasta

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pound (16 ounces) whole grain pasta (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 pencil-thin asparagus, woody ends snapped off, and cut in 1/2-inch slices on the bias

2 garlic cloves, minced

2 cups shelled fresh or frozen English peas (defrost peas if frozen)

2/3 cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish

2 tablespoons unsalted butter

2 teaspoons grated lemon zest (from one lemon)

2 teaspoons freshly squeezed lemon juice (less than one lemon)

1 cup roughly chopped mixed herbs (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

freshly ground black pepper, to taste

pinch red pepper flakes (optional)

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