Whole Wheat Shells with Asparagus, Spring Peas, Shallots, and Garlic in a Fresh Lemon and Olive Oil Vinaigrette with Slivered Almonds, Fresh Parsley, Chives, and Mint

Ingredients:

Ingredients

• 1 box Whole Wheat Medium Shell Pasta
• 3 tbsp. Olive Oil
• 4 Shallots, finely chopped
• 1 lb. Asparagus, cut in 1/2 inch slices
• 2 Cloves Garlic, minced
• 2 c. Spring Peas
• 1/2 c. Parmigiano-Reggiano, freshly grated
• Zest from 1 Lemon
• Juice from 1 Lemon
• 1 c. Mixed Herbs, chopped (I used parsley, chives, and mint)
• 1/2 c. Slivered Almonds
• Sea Salt, Pepper, Garlic Powder, Red Pepper Flakes, to taste

Instructions:

• Bring a large pot of water to a boil, and cook pasta according to package directions.  Drain, leaving around 1/2 cup of water in the pot
• Heat 2 tbsp. olive oil in a large pan.  Add shallots and saute until soft and fragrant, 4-5 minutes
• Add asparagus and garlic, and saute 3-4 minutes
• Add peas and saute for another 2-3 minutes
• Add the vegetable mix to the pasta and stir over low heat until a "sauce" forms
• Remove from heat and transfer to a large bowl
• Add the parmigiano-reggiano, lemon zest, lemon juice, rest of the olive oil, herbs, almonds, and spices and toss to coat