RECIPE: Spring Pasta with Peas, Asparagus and Lemon
As soon as it becomes springtime, I dream of this pasta. It makes the most of spring vegetables like English peas and asparagus along with a lemony cream sauce. Make sure to use fresh or good quality dried pasta here, I used pappardelle. There isn’t a huge amount of heavy cream, but it adds a lusciousness to the dish. This whole dish comes together in minutes, a welcome bonus. Take advantage of the season!
INGREDIENTS
1/4 cup shallot, thinly sliced
2 tablespoons butter
2 tablespoons extra virgin olive oil.
1/2 pound asparagus, trimmed and cut on diagonal in 1-inch pieces
3/4 cup fresh English peas
2 cloves of garlic, minced
1 lemon, zested and reserved juice
1/3 cup heavy whipping cream
2/3 cup Parmigiana-Reggiano
2 tablespoons tender herbs such as basil, parsley or mint
Salt and Pepper
12 ounces pasta such as tagliatelle, fettuccine, or pappardelle (fresh or good quality dry)
DIRECTIONS
Bring a pot of salted water to a boil. Prep vegetables as it is coming to a boil. Add pasta and cook until al dente.
Melt butter and olive oil in a larger saucepan, add shallots and cook for 2 minutes until lightly softened. Add English peas and asparagus and cook for 3 more minutes. Add garlic and cook for one more minute. Season with salt and pepper. Next, add the lemon zest, lemon juice, and cream, allow to heat through for a minute or two and then set aside.
Drain pasta and add to the cream sauce. Add Parmigiana-Reggiano and toss to coat. Serve with an extra grating of Parmigiana-Reggiano, chopped herbs, a drizzle of olive oil and season with salt and pepper.
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