Pasta with Peas and Asparagus
INGREDIENTS
4 tablespoons butter
1 shallot chopped
8 oz fresh peas
8 oz asparagus chopped into small pieces
Salt and pepper
8 oz ditalini or other small pasta
1/2 - 3/4 c heavy cream
1/2 c Parmesan
Stracciatella for topping optional
Zest of one lemon
Olive oil for drizzling
INSTRUCTIONS
- 1
Melt the butter in a large skillet and add the shallots cook over low heat until softened and fragrant.
- 2
Add the peas and asparagus and cook in the butter for about 3-5 minutes until crisp tender.
- 3
Cook the pasta halfway and add directly to the skillet the vegetables. Add pasta water as needed and continue cooking until tender and somewhat creamy.
- 4
Stir in the cream and cook over low heat until you have a creamy sauce.
- 5
Remove from heat and stir in the cheese.
- 6
Top with stracciatella if using, lemon zest, and a drizzle of olive oil.
- 7
Top with more freshly cracked pepper.