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1
Cook pasta according to package directions be sure to salt your water.
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2
While pasta is cooking, add 1-2 tablespoons of olive oil to a large skillet on medium heat.
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3
Add shallots, garlic and red pepper flakes; cook for 2-3 minutes.
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4
Add wine, peas, asparagus, and tomatoes and cook for approximately 5-7 minutes or until asparagus is tender but not mushy.
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5
You should have a light sauce left in the pan with the vegetables; dont panic if there isnt much liquid as you can always add another splash (or two, but whos counting) of wine and/or a bit of the pasta water.
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6
Drain pasta, reserving some of the liquid to use if needed (see above); add pasta to skillet with the vegetables and sauce.
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7
Remove from heat and gently toss everything together.
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8
Add lemon zest, a squeeze or two of lemon juice and herbs; toss to combine.
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9
Check seasonings and add salt and pepper to taste, if necessary.
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10
Serve pasta topped with freshly grated parmesan and a drizzle of olive oil.
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11
SMITH BITES NOTE: I season each layer with salt and pepper as I add things to the pan so that by the time Im finished, I usually dont have to add any additional seasoning.
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12
Adding the fresh herbs and zest at the end of the cooking time, brightens the dish and adds a freshness and adding just a touch of olive oil brings the whole thing together.
