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
