Spring Asparagus + Pea Pasta

INGREDIENTS

Kosher salt

Half a box ZenB Penne pasta (or more depending on desired pasta to veg ratio) or pasta of your choice

1 tablespoon olive oil

2 tablespoons butter, divided

1/2 cup thinly sliced spring onion or shallot

3 large cloves of garlic, finely chopped

Chili flakes to taste or 1 teaspoon finely chopped fresno chili

1 bunch (1/2 lb) asparagus, cut into fourths

1 cup frozen peas

1 teaspoon sea salt

Black pepper to taste

2 tablespoons white wine

1 tablespoon lemon juice

Chopped mix herbs like dill, parsley, mint

Parmesan cheese (omit to make vegan)

Lemon zest

METHOD

1. Bring a large pot of water to a boil and season with kosher salt. Drop in your zenblife Penne pasta and cook for 7-10 minutes or until al-dente. Drain in a colander and rinse well with cold water.

2. While the pasta cooks, heat up 1 tablespoon olive oil and 1 tablespoon of butter in a large pan. Then, add 1/2 cup sliced spring onion, chopped garlic, and 1 teaspoon chopped chili. Sauté till onion has softened.

3. Add the chopped asparagus, 1 cup green peas, 1 teaspoon sea salt, black pepper, 2 tablespoons white wine, and 1 tablespoon lemon juice. Cook until asparagus is tender (you want it to just lose its crunch).

4. Add as much pasta as you like to the pan along with the herbs and remaining tablespoon of butter. Mix until combined. Taste and adjust for seasoning. Top with parmesan and lemon zest. Enjoy!

Serve with my lemony arugula salad with parmesan and panko