Spring Green Pasta Toss

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

9 oz Uncooked yellow lentil pasta or red, rotini (8.8-oz box)

2 cup(s) Asparagus ends trimmed, cut into 1-inch segments (from 1 bunch)

1 ½ cup(s) Frozen green peas

8 oz Lemon wedge(s) 1 whole lemon

1 ½ Tbsp Olive oil

1 clove(s) Garlic clove finely chopped (about 1 tsp)

1 pinch(es) Crushed red pepper flakes

¼ cup(s) Grated Pecorino Romano cheese divided

1 tsp Kosher salt

¼ tsp Black pepper

4 Tbsp Basil chopped, and/or mint

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the asparagus and peas and cook for 5 minutes more or until the pasta is al dente. Reserve ¼ cup of the cooking water. Drain the pasta and vegetables well and transfer to a large serving bowl.

Meanwhile, into a small bowl, finely grate 1 tsp zest from the lemon, then squeeze 1 tbsp juice. Whisk in the reserved pasta cooking water, oil, garlic, red pepper, 3 tbsp cheese, salt, and black pepper to make the sauce.

Pour the sauce over the pasta and vegetables and toss well to combine. Garnish with the remaining 1 tbsp cheese and herbs.

Serving size: 2 cups