Spring Penne with Sugar Snap Peas Asparagus
Ingredients
- 1/2 pound whole wheat penne
- 3 tablespoons kosher salt
- 1/4 pound sugar snap peas
- 6-8 asparagus spears, pencil thin
- 6 slices of speck, diced
- 1 tablespoon olive oil
- 1 cup parmesan cheese, grated
- 1 lemon, zested (reserve the lemon for drizzling each serving with juice)
- salt & pepper
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