Name: Spring Pea and Asparagus Pasta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 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)