Pasta with Peas and Asparagus
Print RecipeIngredients
- 1 T butter
- 1 T olive oil
- 1/4 lb sliced green onions
- 1 T minced shallots
- 1/4 c white wine
- 1/4 c chicken broth
- 3/4 lb asparagus, cut into 3/4-inch pieces
- 1 c peas
- 1/2 lb campanelle or medium shell-shaped pasta
- 3 oz sliced lettuce
- 1/2 c grated parmesan
- 1/4 c fresh parsley
- 2 oz bacon cooked and chopped
Instructions
1
Sprinkle onions and shallot with salt and pepper and saute in butter and oil for eight minutes. Add wine and simmer three minutes. Add broth and simmer.
2
Boil asparagus for two to four minutes. Remove from water with a slotted spoon and cook the peas in the same water about two minutes. Remove peas and cook pasta in the same water, reserving 1/2 cup cooking liquid when pasta is done.
3
Add lettuce to onion mixture and stir just until wilted, about one minute. Add asparagus and peas and heat through.
4
Add pasta, parmesan, and parsley. Toss, adding reserved liquid if dry. Season with salt and pepper. Transfer to a bowl, top with bacon, and drizzle with olive oil. Serve with additional parmesan.
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