Ingredients
The following ingredients have 3 Servings
- 12 oz. fusilli pasta
- 1 bunch fresh asparagus (cut into 1 inch pieces)
- 1 cup frozen peas
- 5 Tablespoon unsalted butter
- 1 medium-large shallot (thinly sliced)
- 4 garlic cloves (thinly sliced)
- Dash red pepper flakes
- Salt (to taste)
- Fresh Parmesan* (shredded or grated for garnish)
- 1 lemon (juiced)
Instruction
- In a large pot, bring salted water to a boil. Add pasta and cook for 8-9 minutes. With 5-6 minutes of cooking time left (7 for large asparagus spears), add asparagus pieces to the boiling pasta. With 1-2 minutes remaining, add peas. Reserve 1/2 cup pasta water.
- Drain the pasta and veggies. While pasta is draining, add butter to the pot over medium heat. Once the butter is melted, add the shallot, red pepper flakes, and a pinch of salt; cook for 3 minutes.
- Add garlic, cook for 1-2 minutes, then add 1/4 cup pasta water, stirring together to combine. Stir pasta and veggies back in; add more pasta water as needed for desired "sauciness". Salt and pepper to taste. Top pasta with a generous sprinkle of fresh parmesan and a squeeze of lemon.
