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Pea, Asparagus, & Spring Herb Pasta (gluten free)

Course Entree/ Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8
Author Sarcastic Cooking

Ingredients

  • 1 Pound Brown Rice Penne or any other regular tubular pasta if you do not have a gluten free diet
  • 4 Tablespoons Olive Oil
  • 2 Shallots quartered and then thinly sliced
  • Kosher Salt and Black Pepper
  • 1 Pound Asparagus trimmed and cut into inch long pieces
  • 2 Cloves Garlic thinly sliced
  • 1 Cup Frozen English Peas
  • 2/3 Cup Grated Pecorino Romano plus more for garnish
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 2 Tablespoons Lemon Zest
  • 1 Cup Roughly Chopped Fresh Herbs such as basil, chervil, chives, Italian parsley, mint, or tarragon
  • ¾ Cup Toasted Pine Nuts

Instructions

  1. Bring a large pot of heavily salted water to a boil over high heat, add pasta, cook for about seven minutes until tender.
  2. In the meantime, heat olive oil in a large heavy-bottomed skillet over medium heat. After two minutes, add the shallots and sauté for three minutes.
  3. Add the asparagus and garlic to the skillet. Cook until knife tender, about three minutes. Stir in peas and cook for two minutes. Season with a heavy pinch of salt and pepper.
  4. By this time the pasta should be done. Add the pasta using a small strainer right from the boiling water into the skillet, reserving the pasta water. Add a cup of the pasta water and cook for two to three minutes until sauce starts to coat pasta. Remove from heat.
  5. Add butter and cheese, mix. Add more pasta water if needed to keep pasta sauce loose.
  6. Stir in lemon juice, lemon zest, herbs, and pine nuts. Stir to coat. Taste and adjust salt and pepper to taste.
  7. Serve with some more freshly ground black pepper and grated cheese. Pasta lasts in an air-tight container in the refrigerator three to four days.