Pasta with peas, asparagus, and tomatoes
Spring is finally here, with cold winds and snow on the ground.
It is time for some bright colors and flavors. I like simple dishes that are fast and easy to prepare.
This dish appeals to the eye and taste buds. It is quick and easy to make.
I use fresh asparagus, frozen peas, and grape tomatoes at room temperature. Lemon, garlic, and shallots round out the dish.
1 pound shaped pasta (Penne, rigatoni, gemelli, fusilli, small shells, etc.)
3/4 cup olive oil
2-4 cloves garlic minced (To taste)
1 bunch asparagus sliced into bite-sized pieces, blanched.
Pinch or two of red pepper flakes (Optional)
1 pint grape tomatoes
2 cups frozen peas
Grated rind of one lemon plus the juice
Coarse ground black pepper
Grated or shaved parmesan, pecorino romano, or other hard Italian cheese.
Bring six quarts of water to a boil.
Add a hefty pinch of salt (tablespoon).
Add pasta and cook until al dente according to package instructions.
Heat a olive oil in a pan over medium heat.
Add garlic and red pepper flakes, if using.
Cook until translucent. Do not brown.
Add asparagus and cook until tender.
Add salt and pepper to taste.
Add lemon rind and juice.
Stir in 1/2 cup of pasta water.
Add tomatoes and take off heat.
Plate, topped with the above ingredients.
Garnish with parsley, cheese, and some olive oil (Optional).