One Pot Whole Wheat Spring Pasta with Asparagus Peas and Parmesan
Ingredients
- 1 tablespoon olive oil
- 2 large shallots (4 ounces / 115 grams), thinly sliced (about 1 cup)
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 pound (455 grams) asparagus, sliced diagonally into 1-inch (2.5-cm) pieces
- 12 ounces (340 grams) short, whole-wheat pasta (such as penne rigate, fusilli, or rigatoni)
- 3 cups (720 ml) water
- 1 cup (135 grams) frozen peas
- 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- 2 ounces (55 grams) finely grated parmesan cheese (about 1/2 cup) (see note)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh tarragon leaves
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments