A light and cozy spring pasta made with peas, asparagus, and Parmesan in a simple buttery sauce.

Scale

12 oz dry pasta (penne or fusilli)

1 tbsp olive oil

1 tbsp unsalted butter

3 cloves garlic, minced

1 cup frozen peas

1 cup asparagus, sliced into 1-inch pieces

1/2 cup pasta cooking water

3/4 cup freshly grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

Zest of 1 lemon

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1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.

2. Heat olive oil and butter in a large skillet over medium heat.

3. Add garlic and cook for 30 seconds until fragrant.

4. Stir in peas and asparagus and cook for 3-4 minutes until tender.

5. Add drained pasta and reserved pasta water to the skillet and toss gently.

6. Remove from heat and stir in Parmesan, salt, pepper, and lemon zest until glossy and coated.

Add a small knob of butter at the end for extra richness if desired.