– olive oil – large shallots – kosher salt – ground black pepper – asparagus – short, whole-wheat pasta – water – frozen peas – lemon juice
First off, although Lindsay calls this “Spring Pasta,” it’s pretty easy to snag these ingredients year-round. I highly recommend it any time of year!
To make this extra-pretty, cut the asparagus on the diagonal. Or, if you’re in a hurry … just chop and go.
Note that you’re using both lemon zest and lemon juice here (double-bright sunshine flavor!). It’s easiest to zest the lemon first, before you cut it in half and juice it.
Add the asparagus and peas right in with the pasta – it’s super simple that way, saving a step of adding the pasta and the veggies in two separate steps.